Executive Sous Chef

Job Description For over 25 years, the Water Grill has satisfied the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Sous Chef : Competitive Salary: $85,000 - $100,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Sous Chefs are held to high standards with clear expectations to lead the restaurant, be ambassadors of our product, and execute our hospitality. As the Executive Sous Chef, you will partner with the Executive Chef and serve as an integral part of our management team. Your responsibilities include overseeing kitchen operations—from ordering and troubleshooting to developing line cooks, prep cooks, and dishwashers. You will be responsible for maintaining high-quality products, the integrity of our kitchen systems, and the financial health of the back of the house. Once hired, you will join a stable company with a proven track record of developing successful operators over the past 35+ years. You will receive comprehensive training in financial management, quality assurance, daily operations, and leadership. You will have opportunities to learn all aspects of restaurant operations, from sophisticated systems to managing a product-centric menu and behind-the-scenes processes of creating innovative restaurant concepts. Your career progression is driven by your goals, and we are committed to providing the tools needed to reach any leadership level you desire. A successful Executive Sous Chef with us is standards-driven, vigilant, and demonstrates high integrity. They interact professionally with team members and guests and approach problem-solving positively. Essential Responsibilities : Complete opening and closing duties as assigned to set up for success. Create prep lists for all kitchen staff. Support the preparation of all food items for meal periods and upcoming service. Maintain cleanliness, sanitation, and organization of assigned stations and service areas. Report any food deficiencies, maintenance needs, or safety hazards to the Chef. Develop kitchen staff through cross-training and promotion. Lead and participate in menu rollouts, seasonal items, and recipe updates. Support corrective action plans for the kitchen. Participate in interviews and hiring of new kitchen staff. Engage with guests through table visits, handling complaints, and accommodating special requests. Participate in all kitchen crew meetings. Essential Skills / Experience : Minimum of 21 years of age. At least 3 years of experience as a sous chef or kitchen manager. High school diploma or equivalent. Formal culinary training preferred. Ability to analyze and participate in financial planning. Excellent verbal and written English communication skills. Thorough knowledge of cooking techniques required for menu items. Familiarity with all menu items, ingredients, preparation methods, and presentation standards. Ability to lift up to 40 lbs., typically 10-20 lbs. Ability to carry items up to 120 feet. Ability to reach up to 6 feet (4 feet typical). Comfort working off counter heights of 36-42 inches. Ability to navigate spaces as small as 12 inches wide.

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