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TSJ Open Positions

Open Positions

Executive Sous Chef

Full Time


Position Summary

The Executive Sous Chef supports the Executive Chef and manages food production. The Executive Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. The Executive Sous Chef assumes all the duties of the Executive Chef in the Chef's absence.


Position Responsibilities

  • Establishes menu forecasts based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view.
  • Leads the ordering process and ensures the process is followed
  • Supervises all schedules and monitors labor efficiency throughout the week
  • Works with Expediting Sous Chef to ensure all tasks are complete with work order, Orders, Schedules
  • Assists with HACCP and enforces all standards
  • Creates new menus based off guests request from ESM’s
  • Facilitates tasting menu’s and produces tasting for clients
  • Supervises kitchen mise en place (preparation for service) of all stations.
  • Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees.
  • Supervises the production of all food items.
  • Perform all duties that are assigned by the Executive Chef or General Manager.
  • Leads the culinary team to exceed customers’ expectations.
  • Prepares and manages short-term and long-range plans and budgets based on organizational goals and growth objectives.
  • Maintains proper inventory levels at working condition of all equipment and supplies.
  • Create and implement Standard Operating Procedures.
  • Identifies employee development needs and succession plans; ensures training and coaching is provided as needed.
  • Produces cafeteria menu on a bi weekly basis utilizing products in “house” and or staying on our budgeted forecast
  • Assist with all aspects of department administration, work order meetings, Prep lists, HACCP, ordering, inventory, scheduling, payroll, training and food quality.
  • Assesses food cost concerns, looks for new product and creates formulas to achieve food cost percentages.
  • Assesses Labor forecasts, works with Expediting sous chef to create a standard schedule for labor productivity

Position Requirements

  • A minimum of 3-5 years in a previous position equal or greater than Sous Chef.
  • Must have the ability to read and write to facilitate the communication process.
  • Must possess superior culinary and management skills.
  • Knowledge of industry standard cost control procedures.
  • Able to work varying schedules to reflect the business needs of the convention center.
  • Must be proficient in the use of the computer including a strong working knowledge of Microsoft Word, Microsoft Excel, purveyor ordering programs and recipe/inventory management programs.
  • Must be able to stand and exert well-paced mobility for long periods of time.
  • The ability to grasp, lift and carry 50lbs. stand, stoop and reach to perform.
  • Ability to operate all kitchen equipment safely.
  • Certification in food safety and sanitation.
  • Ability to perform duties complete in a high heat and stressful environment.
  • Spanish speaking strongly preferred.


Salary: $85k-$99k


    Team San Jose is an equal opportunity employer.