EXECUTIVE SOUS CHEF at Wally s Operating Company LLC

Whitestown, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Oct, 26

Salary

80000.0

Posted On

09 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, POS Systems, Performance Coaching

Industry

Retail

Description

EXECUTIVE SOUS CHEF Leadership Role at Wally’s | Bonus Eligible | Full Benefits POSITION DESCRIPTION The Executive Sous Chef serves as the senior culinary leader supporting the Executive Chef in directing kitchen operations across Wally’s high-volume food programs. This role helps ensure exceptional food quality, consistency, food safety, and operational execution while developing kitchen leaders and team members. Working closely with the Executive Chef, the Executive Sous Chef plays a key role in guiding daily production, supporting culinary leadership, and maintaining the systems that allow Wally’s kitchens to operate at a high level. This position also steps into full kitchen leadership when the Executive Chef is not present. The ideal candidate thrives in a fast-paced culinary environment, enjoys developing teams, and takes pride in delivering high-quality food with consistency and efficiency. BENEFITS AT WALLY’S Wally’s offers a comprehensive benefits package designed to support our leaders and their families. • Quarterly bonus opportunity • 401(k) with 5% company match • Company-paid medical plan option • Dental and Vision coverage • Company-paid Life Insurance • Paid Time Off (PTO) • Short-Term Disability (STD) • Long-Term Disability (LTD) • AD&D coverage • Health Savings Account (HSA) • Flexible Spending Account (FSA) WHAT YOU’LL OWN AT WALLY’S CULINARY LEADERSHIP & FOOD QUALITY Lead daily kitchen production across Wally’s food programs including smoked meats, BBQ, bakery, cold food preparation, popcorn, jerky, sausage, and Wally Dogs. Ensure all recipes, preparation methods, portioning, and presentation meet Wally’s brand standards for quality and consistency. KITCHEN OPERATIONS Help direct day-to-day kitchen operations by ensuring proper staffing, prep levels, production schedules, and station readiness to support high guest volume. Maintain organized, efficient kitchen systems that support speed, quality, and consistency. TEAM LEADERSHIP & DEVELOPMENT Recruit, train, and develop high-performing kitchen team members and kitchen leaders. Provide coaching and leadership support that promotes accountability, professionalism, and continuous improvement across the kitchen team. TRAINING & PERFORMANCE COACHING Work closely with Kitchen Leads and senior team members to reinforce operational standards, leadership behaviors, and food execution expectations. Assist with coaching conversations, performance feedback, and development planning. FOOD SAFETY & COMPLIANCE Maintain food safety as the highest priority by ensuring strict compliance with all food safety regulations, certifications, sanitation procedures, and temperature control standards. Review required documentation and address any risks immediately. FINANCIAL & OPERATIONAL PERFORMANCE Assist with monitoring food cost, waste, yield, and operational efficiency. Support production forecasting, inventory management, and product rotation while partnering with inventory and purchasing teams to maintain product availability. CROSS-DEPARTMENT COLLABORATION Partner closely with Retail, Inventory, and Operations teams to support overall store performance, operational efficiency, and guest experience. GUEST EXPERIENCE Support a hospitality-driven culture within the kitchen by ensuring food quality, speed, and consistency contribute positively to the overall guest experience. LEADERSHIP SUPPORT Serve as the Executive Chef’s operational partner and step into full kitchen leadership responsibilities when needed. WHAT WE’RE LOOKING FOR • 5–7 years of progressive culinary leadership experience in a high-volume kitchen environment • Experience leading kitchen teams and managing food production operations • Strong knowledge of food safety, sanitation, and regulatory compliance • Proven ability to lead teams in a fast-paced, high-volume environment • Strong communication, leadership, and organizational skills • Ability to stand and walk for extended periods during shifts • Proficiency with POS systems, kitchen technology, and basic computer programs • Availability to work a rotating schedule including weekends and holidays • Reliable attendance and commitment to team success

Responsibilities

The Executive Sous Chef supports the Executive Chef in directing high-volume kitchen operations and ensuring food quality and consistency. This role focuses on leading daily production, developing kitchen staff, and maintaining strict food safety standards.