Executive Sous Chef

Chef Thomas Keller is seeking a skilled and talented individual to join his team as Executive Sous Chef at his newest venue in Montecito, CA . Situated in the iconic Coral Casino , with breathtaking 180-degree views of the Pacific Ocean, this landmark venue provides an extraordinary setting for world-class dining and memorable events. As Executive Sous Chef, you will play a crucial role in the restaurant's pre-opening journey, working closely with the Executive Chef to shape and build a cohesive culinary team for a successful grand opening and beyond. You will inspire, lead, and mentor the kitchen staff, driving excellence while ensuring that every detail meets the highest standards. The ideal candidate embraces structured processes but also thrives in discovering new ways to innovate within the culinary realm. If you’re ready to contribute your talents to a team dedicated to excellence, we welcome you to be part of this exciting venture. Responsibilities: Culinary Consistency: Ensure all food and products are consistently prepared and served according to the property's recipes, portioning, cooking, and presentation standards. Team Leadership & Development: Supervise and mentor the kitchen team, providing guidance to meet quality standards and offering ongoing education and development opportunities in food, wine, and service. Menu Innovation: Assist in developing and documenting menus, including daily and seasonal specials, ensuring all recipes and techniques align with the restaurant's standards. Service Efficiency: Expedite service effectively, maintain proper pacing and food quality, and collaborate with the dining room team to ensure an elevated guest experience. Inventory & Purchasing Management: Oversee daily purchasing, verify product quality and quantity, and ensure the restaurant has the necessary ingredients and supplies while accurately accounting for invoices. Operational Excellence: Maintain a clean, organized kitchen environment, adhering to all health, safety, and sanitation standards while ensuring equipment and facilities are in top working condition. Requirements: Minimum of 3 years in a fine-dining, high-standard culinary environment, preferably within a multi-outlet and event setting. Demonstrated leadership experience with a history of training, mentoring, and managing kitchen teams in a fast-paced, high-quality environment. A keen attention to detail, exceptional organizational skills, and impeccable cleanliness standards. A deep commitment to culinary excellence, with the ability to adapt to evolving demands while maintaining calm and effectiveness under pressure. The ideal candidate enjoys problem-solving, embraces the dynamic challenges of nightly service, and thrives in a fast-paced environment. Strong interpersonal and communication skills, with the ability to collaborate seamlessly across departments and work in high-pressure situations. Chef Keller’s collection of restaurants is built on a culture of mentorship, providing a solid foundation for culinary professionals to develop their craft and advance in their careers. Compensation : The base pay range for this role is $ 95,000.00 -$ 105,000.00, annually, based on candidate's experience. We are proud to offer : 401K plan with matching contributions up to 4% of income and no waiting periods. Company-sponsored medical and dental plans. Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness plans, pet insurance, and long-term disability insurance. Opportunities for growth and advancement. Daily family meal. Scholarship programs. Peer mentorship program. Employee discounts at Chef Thomas Keller’s casual properties. Gym membership discount. Who we are: Chef Thomas Keller continues to set the standard for the American culinary scene. His restaurants—The French Laundry, Bouchon, and Per Se, among others—are legendary. Chef Keller’s influence on culinary arts is unparalleled, making him an inspiration to chefs around the globe. His accolades include The Culinary Institute of America’s "Chef of the Year" Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He was also the first American male chef to be designated a Chevalier of the French Legion of Honor. In 2017, Chef Keller led Team USA to its first-ever gold medal at the Bocuse d’Or, a prestigious competition known as the Olympics of the culinary world. We are committed to diversity and inclusion . Chef Keller’s restaurants are Equal Opportunity Employers, and we take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics. Company contribution depends on plan selection. Benefit offerings are subject to change.