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Executive Sous Chef
Career Insights for Executive Chef
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Scorecard
Based on Wisconsin data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$80,442 / year median in Wisconsin
-1% projected decline
Job Description
Executive Sous Chef Goodwin Recruiting - 4.0 Madison, WI Job Details Full-time 20 hours ago Benefits Paid holidays Disability insurance Dental insurance Paid time off Cell phone reimbursement Vision insurance 401(k) matching Opportunities for advancement Life insurance Qualifications Kitchen cost control Materials management in food and beverage Full Job Description A well established, growing restaurant group is seeking an Executive Sous Chef to join a high-volume, full-service operation. This is an excellent opportunity for a hands-on culinary leader who thrives in a fast-paced kitchen, loves developing strong teams, and is ready to take the next step in their career. Benefits of the Role Competitive salary plus bonus opportunity Health, dental & vision insurance 401(k) with company match PTO, sick time & 7 paid holidays Life insurance & short-term disability Free meals, dining discounts & cell phone reimbursement Strong team culture, employee recognition & opportunities for advancement Responsibilities of the Role Lead daily kitchen operations while maintaining exceptional food quality, safety, and sanitation standards Hire, train, coach, schedule, and develop a high-performing BOH team Manage food costs, inventory, ordering, waste, labor, and kitchen organization Conduct daily line checks and ensure consistent execution of company standards Partner with the Executive Chef and restaurant leadership to drive operational and guest experience goals Serve as a hands-on leader, working alongside the team and stepping into kitchen operations wherever needed Qualifications 2+ years of culinary management experience with a strong full-service restaurant background Experience in a high-volume, prep-intensive restaurant environment strongly preferred Strong knowledge of food cost, inventory, labor, scheduling, food safety, and BOH operations Proven ability to lead, train, motivate, and develop kitchen teams Comfortable working a 50-hour restaurant schedule, including nights, weekends, and holidays as needed Bilingual English/Spanish is a strong plus