Description:
As the Executive Sous Chef at Buffalo Wild Wings, you are the culinary cornerstone of our location, instrumental in leading the kitchen team to deliver consistently delicious, high-quality food that enhances the overall guest experience. Your role is central to managing the day-to-day operations, ensuring every dish meets our exacting standards for preparation and presentation, even during peak rush times.
Qualifications:
• Proven experience in a high-volume kitchen management role, such as Sous Chef or Kitchen Manager.
• Exceptional culinary skills with a deep understanding of food preparation techniques, quality control, and presentation.
• Demonstrated ability to lead, mentor, and motivate a large kitchen team effectively.
• Excellent organizational and time management skills, capable of efficiently directing all back-of-house operations.
• Strong communication skills for effective collaboration with the Executive Chef, front-of-house management, and team members.
• Commitment to maintaining the highest standards of food safety, sanitation, and kitchen cleanliness.
Benefits:
• Competitive salary with bonus potential.
• Access to comprehensive benefits, because when the game is always on, your well-being matters!
• Weekly Pay.
• Flexible scheduling designed to promote work-life balance.
• Shift meal discount and generous family dining discount.
• Best in Class Training, Leadership Development, and Continuous Learning opportunities.
• Significant Advancement Opportunities within the company.
• Paid Time Off (PTO).
• 401(k) Retirement Plan.
• Tuition Benefits / Reimbursement.
• Medical, Dental, and Vision insurance coverage.
• Champions of Hope.
• Cash Referral Program.
• Journey Wellbeing Support Tool.
• PerkSpot Discount Program.
• Recognition and Awards Program.
• Slip Resistant Shoes Programs.
• Community and Charitable Involvement initiatives.
• Igniting Dreams Grant Program.
• Training Contests and incentives.
Responsibilities:
• Oversee and manage all aspects of kitchen operations in the absence of the Executive Chef.
• Lead, train, and manage the culinary team to ensure consistent execution of all menu items and recipes.
• Maintain stringent food quality and presentation standards for every dish served.
• Manage inventory, ordering, and receiving processes to control food costs and minimize waste.
• Ensure strict compliance with all health, safety, and sanitation regulations (HACCP).
• Develop and maintain positive working relationships and communication with both back-of-house and front-of-house teams.
• Contribute to menu development, recipe refinement, and kitchen efficiency improvements.
• Conduct regular kitchen equipment inspections and coordinate necessary maintenance or repairs.
• Manage kitchen labor costs through efficient scheduling and deployment of team members.
Employees Feedback