One Haus Hospitality

Position: Executive Sous Chef, Modern Steakhouse

Compensation: $80,000–$95,000 base salary

Schedule: Full-time | Service-driven schedule

Benefits: Competitive benefits package including health coverage, paid time off, and dining discounts

We are conducting a search for a driven and experienced Executive Sous Chef to support the culinary leadership of a high-performing, chef-driven restaurant group.

This role serves as a key partner to the Executive Chef, helping to oversee daily kitchen operations, develop team members, and ensure consistent execution of a quality-focused menu. The Executive Sous Chef will play a critical role in maintaining operational standards while contributing to a culture rooted in hospitality, collaboration, and continuous improvement.

The ideal candidate is a hands-on leader who thrives in a fast-paced environment and is passionate about delivering exceptional food and guest experiences.

What you bring to the table:

• Strong ability to lead and support daily kitchen operations in a high-volume, quality-driven environment
• Experience supervising and developing culinary teams, fostering accountability and growth
• Hands-on approach to food execution, ensuring consistency in preparation, presentation, and portioning
• Ability to uphold and enforce high standards of cleanliness, sanitation, and organization
• Experience monitoring food costs, labor, and operational efficiency
• Comfort reviewing performance data and identifying opportunities for improvement
• Strong communication skills with the ability to collaborate across kitchen and front-of-house teams
• Ability to maintain a positive, productive kitchen culture in a fast-paced setting

Why you’ll love working here:

• Opportunity to grow within a dynamic, chef-driven restaurant group
• Exposure to diverse culinary influences and evolving menus
• Collaborative culture that values passion, creativity, and team development
• Strong leadership support with opportunities for advancement
• Competitive compensation and benefits package
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Required Work Experience:

• 5+ years of experience as an Executive Sous Chef or similar senior culinary leadership role
• Proven track record of leading kitchen teams and managing food production
• Experience in high-volume or chef-driven restaurant environments
• Strong understanding of kitchen operations, cost controls, and team development

Preferred Work Experience:

• Experience within multi-unit or growth-oriented restaurant groups
• Exposure to diverse cuisines or globally influenced menus
• Experience supporting financial performance, including labor and food cost management

Personal Qualities:

• Passionate and energetic culinary leader
• Team-oriented with a strong sense of accountability and ownership
• Detail-driven with high standards for quality and execution
• Adaptable and solutions-focused in a fast-paced environment
• Motivated to grow and develop within a collaborative organization