What are the responsibilities and job description for the Executive Sous Chef position at Joesler Kitchen?
About Joesler Kitchen
Joesler Kitchen is a new full service restaurant coming soon to the Campbell and River area in Tucson. We would describe it as a modern American eatery built around great food, genuine hospitality, and a strong sense of community. Our menu brings together approachable American favorites and chef-driven dishes, using quality ingredients and thoughtful preparation. With a welcoming dining room, bar, and patio, Joesler Kitchen is designed to be the kind of place guests return to often—to enjoy a great meal, meet friends, have a drink, and feel at home.
Leadership & Culture: Minimum 2 years of Executive Sous Chef experience or equivalent culinary leadership experience. Culture-driven leader who builds a positive, accountable, respectful, and team-oriented environment while developing and mentoring culinary staff.
High-Volume Operations: Proven experience leading high-volume, fast-paced culinary operations with the ability to multitask, prioritize, delegate, and make sound decisions under pressure. Able to independently lead daily operations in the absence of the Executive Chef.
Food Cost & Financial Management: Strong understanding of food cost, labor, inventory, purchasing, portion control, yields, waste, and budget management. Understands how daily operational decisions impact profitability.
Production & Forecasting: Ability to accurately forecast production and staffing needs based on business levels, reservations, events, and historical trends. Ensures appropriate prep levels to prevent over- or under-production while maintaining product quality and freshness.
Quality & Execution: Maintains consistent standards for food quality, presentation, portioning, recipes, and service execution. Proactively identifies and resolves operational issues before they impact the guest experience.
Organization & Food Safety: Strong organizational skills with attention to detail and follow-through. Knowledgeable in food safety, sanitation, proper food storage, labeling, rotation, and regulatory standards.
People Development & Accountability: Experienced in training, coaching, and developing culinary team members while maintaining clear expectations and accountability. Supports cross-training and development of future culinary leaders.
Communication & Collaboration: Strong communicator who works effectively with culinary, front-of-house, purchasing, and stewarding. Takes ownership of challenges, communicates proactively, and brings solutions—not just problems.
Pay: $60,000.00 - $65,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $60,000 - $65,000