Sous Chef, Executive Sous Chef

Hai Hospitality

. Motivate, mentor and develop a culinary team comprised of cooks and chefs .

Posted 9/22/2026full-timeUnited StatesMid-LevelSenior💰 $65,000 - $85,000 per yearWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates expertise in high-volume kitchen management, culinary standards, and team development while fostering a positive and innovative hospitality experience. Proficient in kitchen operations, safety compliance, and effective communication with both guests and team members.

Highest-signal resume keywords

High-Volume Kitchen ManagementCulinary Team DevelopmentSafety ComplianceEffective CommunicationInventory Management

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Culinary StandardsKitchen Equipment OperationFood PreparationInventory ControlSchedulingAdministrative DutiesFood Safety GuidelinesRestockingMenu DevelopmentCooking Techniques

Soft Skills

MentoringMotivatingConstructive FeedbackTeam EnthusiasmStrong Work Ethic

Industry Keywords

Hospitality ExperienceScratch KitchenHigh-Pressure EnvironmentCustomer ServiceFood Allergens

Tech Stack

Tools & technologies

SaltStack

About the role

Key responsibilities & impact

Motivate, mentor and develop a culinary team comprised of cooks and chefs
Manage the overall culinary standards in a high volume/high standard scratch kitchen
Assist and float through all kitchen stations
Cook great food in a modern kitchen
Handle ordering, scheduling, inventory and various other administrative duties
Temporarily relocate to an existing market to train with the team before Uchi Salt Lake City opens

Requirements

What you’ll need

Experienced in high-volume kitchen management
Must love good food and creating innovative hospitality experiences
Practiced in delivering constructive feedback
Enthusiastic and celebrational in their team's successes
Possess a strong work ethic
Must be able to effectively communicate with guests and other employees
Detect and identify safety issues, and comply with safety guidelines and standards
Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties
Must have the ability to stand and walk for extended periods
Bend, stoop, and reach to access various areas and items
Ability to work in a fast-paced, high-pressure environment
Ability to work in a variety of temperatures, both hot and cold
Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements
Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives
Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces
Move quickly and efficiently to respond to customer needs
Ability to work in close proximity to coworkers in a crowded kitchen or serving area
Tolerate exposure to potential allergens and food odors
Maintain a professional and hygienic appearance, including proper uniform and personal grooming
Understand directives and communicate effectively with Leadership and coworkers
Candidates must be able to temporarily relocate to an existing market for training

Benefits

Comp & perks

Medical / Dental / Vision / Accident insurance options available
Employee Assistance Program with mental health services available
Employer Matched 401k Savings plan
Opportunity to grow -- we promote from within!
Dining discounts
Spouse / Children / Family contributions towards medical premiums
Maternity & Paternity Leave
Paid Vacation benefits
Lodging included during temporary relocation for training