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Echelon Kitchen and Bar, a Beard Foundation Awards semi-finalist as Best New Restaurant in American in 2026 and a near-zero waste kitchen and it's second concept, Huna Tiki Bar, are seeking an experienced Executive Sous Chef to lead heart-of-the-house operations. Our Executive Sous Chef at Echelon Kitchen and Bar and Huna acts as the primary second-in-command to the Executive Chef, overseeing daily kitchen operations, line execution, and culinary standards.

Job Overview Position Title:

Executive Sous Chef Department:

Culinary / Heart of House (HOH)

Reports To:

Executive Chef / Chef de

Cuisine Position Type:

Full-Time /

Salaried Environment:

Fine dining, upscale contemporary, or elevated hospitality setting

Key Responsibilities Kitchen Leadership & Service:

Lead daily prep operations, purchasing, storage organization, equipment R&M needs, and kitchen cleanliness while coordinating service timing across all stations in the gas and wood kitchens, and take full command of the kitchen in the absence of the Executive Chef.

Quality Control:

Inspect/taste every prepared item before it gets put into service and then hits the pass to ensure strict adherence to flavor, temperature, portioning, and artistic presentation standards.

Menu Development & Execution:

Partner with the Executive Chef to create, test, and execute seasonal menus, specials, and upscale tasting courses.

Staff Training & Mentorship:

Train, coach, and schedule line cooks, prep cooks, and dishwashers while balancing budget and service needs; conduct pre-shift line-ups to align the team on daily specials and service goals.

Cost & Waste Control:

Monitor food and labor costs, track daily yields, manage inventory counts, and minimize waste without compromising luxury quality.

Safety & Sanitation:

Enforce local health codes, HACCP guidelines, and kitchen safety standards, ensuring all staff maintain proper food handler certifications.

Qualifications & Requirements Experience:

6 to 10 years of progressive culinary experience in upscale, fine dining, or high-volume elevated restaurant environments, with at least 1-2 years in a Execuitve Sous Chef, Chef De Cusine or leadership role.

Education:

Culinary arts degree from an accredited institution or equivalent hands-on apprenticeship preferred.

Certifications:

Current ServSafe Manager certification (or local equivalent) and allergen awareness training.

Skills & Attributes:

Master-level knowledge of classic and modern cooking techniques, sauce work, and butchery. Strong administrative capabilities (inventory software, ordering, scheduling, P&L awareness). High stamina, grace under pressure during high-velocity service, and a hands-on leadership style.