Executive Sous Chef

Double Knot Delray

Double Knot Delray brings the spirit of a modern Japanese izakaya to the vibrant energy of Delray Beach. Guests move between a dynamic upstairs cocktail lounge and an intimate downstairs sushi bar and robata grill, where precision, fire, and craft define the experience. As part of Schulson Collective’s expansion into Florida, Double Knot Delray has quickly become a destination for top culinary talent—an immersive, design‑forward environment where excellence, innovation, and hospitality converge.

The Executive Sous Chef serves as a senior culinary leader, responsible for directing daily kitchen operations, elevating execution, and upholding the culinary vision of Double Knot Delray. Working closely with the Executive Chef, this role ensures consistency, quality, and discipline across all stations while shaping kitchen culture and mentoring the team.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Leads, trains, develops, and evaluates kitchen staff with a focus on professionalism, accountability, and long‑term growth.

• Partners with the Executive Chef to manage food and labor costs, ensuring operational excellence and financial performance.

• Collaborates on menu development, tastings, seasonal changes, and trend‑driven innovation aligned with the Double Knot brand.

• Builds and maintains strong vendor relationships to optimize product quality, pricing, and strategic opportunities.

• Oversees daily production, prep systems, and service execution; supports line or expo positions as needed to maintain standards.

• Creates and manages staff schedules, oversees reporting, and monitors time and attendance compliance.

• Submits nightly operational reports, including service notes, sales, labor, liquor costs, and guest feedback.

• Performs additional duties as assigned to support the success of the culinary team and restaurant.

The Executive Sous Chef oversees all hourly BOH staff and plays a key role in hiring, training, performance management, and the ongoing development of the kitchen team.

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The role requires standing or walking for more than four hours daily.

• Culinary degree preferred; equivalent professional experience may substitute for formal education.

• 3 years of kitchen management experience in a high‑volume, chef‑driven environment.

• Demonstrated experience in menu creation, recipe development, and staff coaching/training.

• Strong written and verbal communication skills with proven problem‑solving abilities.

• Flexible availability, including nights, weekends, and holidays; must exemplify exceptional teamwork and leadership presence.