Executive Sous Chef

Executive Sous Chef The Coast Guard House Restaurant Narragansett, Rhode Island About The Coast Guard House The Coast Guard House is an iconic, historic landmark perched on the edge of Narragansett Bay. For generations, we have been a premier destination known for our unparalleled ocean views, exceptional service, and a culinary program that celebrates the best of New England's seasonal bounty. Our menu is rooted in tradition yet executed with modern, refined techniques, with a primary focus on pristine, locally sourced seafood. We are a high-volume, upscale dining establishment dedicated to creating unforgettable experiences for our guests. We are seeking a passionate, dedicated, and highly skilled Executive Sous Chef to help lead our culinary team and uphold the standards of excellence that define The Coast Guard House. Position Summary The Executive Sous Chef is the second-in-command of the kitchen and a critical leadership partner to the Executive Chef. This individual will be responsible for managing daily kitchen operations, leading and mentoring a talented culinary brigade, and ensuring the consistent execution of our menu at the highest level. The ideal candidate is a creative and disciplined leader with a profound respect for ingredients, a strong financial acumen, and the ability to thrive in a fast-paced, high-volume environment. Key Responsibilities

• Culinary Leadership & Execution:

• Collaborate with the Executive Chef on menu development, specials, and seasonal offerings that reflect our coastal New England identity.
• Oversee all kitchen stations to ensure food is prepared to the highest standards of quality, consistency, and presentation.
• Lead kitchen operations during service, expediting and ensuring a smooth and efficient flow from order to table.
• Master all recipes and plating specifications and ensure they are followed by the entire team.

Team Management & Development:

• Lead, mentor, and inspire a talented kitchen brigade, fostering a positive, professional, and collaborative culture.
• Assist in the recruitment, hiring, training, and ongoing development of all kitchen staff.
• Manage kitchen staff scheduling to ensure proper coverage while meeting labor cost targets.
• Conduct regular performance reviews and provide constructive feedback to the team.

Operational & Financial Management:

• Manage inventory, product ordering, and receiving to ensure the availability of fresh, high-quality ingredients.
• Monitor and control food costs through proper storage, portioning, and waste reduction techniques.
• Uphold the highest standards of cleanliness, sanitation, and food safety, ensuring full compliance with all health department regulations.
• Oversee the maintenance and proper care of all kitchen equipment. Qualifications & Requirements
• A minimum of 5+ years of progressive culinary experience in a high-volume, upscale or fine-dining restaurant.
• A minimum of 3+ years of experience in a Sous Chef or similar kitchen leadership role.
• A deep knowledge of and passion for New England seafood, seasonality, and modern culinary techniques.
• Proven leadership and team management skills with the ability to motivate and develop a diverse staff.
• Strong financial acumen with experience in food costing, inventory management, and labor control.
• Exceptional organizational skills and the ability to remain calm and decisive under pressure.
• A culinary degree is appreciated
• ServSafe Manager Certification is required. What We Offer
• A competitive salary and performance-based bonus structure.
• Comprehensive benefits package including health, dental, and vision insurance.
• Paid time off and vacation.
• Employee dining discounts.
• 401K
• A dynamic and supportive work environment with significant opportunity for creative input and professional growth at one of Rhode Island's most celebrated restaurants.
• The Coast Guard House is an Equal Opportunity Employer.

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