Executive Sous Chef

An Executive Sous Chef with PJWRG will work closely with the Executive Chef to lead and oversee all aspects of culinary operations. This role serves as a key leader within the kitchen, supporting the execution of culinary standards, team development, operational efficiency, and overall restaurant performance. The Executive Sous Chef should demonstrate strong culinary expertise, sound business judgment, and the ability to lead a high-performing culinary team in a fast-paced environment.

Reports to: Executive Chef

About Treno Pizza Bar

Treno is a stylish yet casual Italian restaurant and bar offering everything from hand-tossed, artisan pizzas and scratch-made pastas to seasonal cocktails and wines by the glass. Whether you're enjoying family-style dinners or parties on our patio, Treno delivers an experience that can't be topped.

PJWRG MUST Have Key Abilities

• Ability to lead, make sound decisions, and solve problems using established restaurant management guidelines


• Strong leadership presence with the ability to build relationships and communicate effectively with employees, management, and guests


• Demonstrates a “can-do” attitude with the ability to adapt, learn, and execute quickly


• Ability to manage multiple priorities while taking initiative and maintaining a high level of organization


• Ability to lead by example and foster a positive, accountable, and team-oriented kitchen culture

Responsibilities

• Partner with the Executive Chef to lead culinary operations and achieve company objectives related to food quality, presentation, safety, sanitation, cleanliness, and overall restaurant performance


• Oversee the consistent execution of recipes, portioning, preparation, cooking, presentation, and service standards


• Support the Executive Chef in establishing and maintaining culinary standards, systems, and procedures


• Lead, coach, train, and develop the culinary team to promote consistency, accountability, and professional growth


• Assist with staffing, scheduling, performance management, and other team-related responsibilities


• Manage daily kitchen operations and shifts, including decision-making, planning, delegation, and execution


• Demonstrate an advanced understanding of restaurant operations, financial performance, food costs, labor, and inventory management


• Monitor inventory, ordering, product utilization, and waste to support overall profitability


• Ensure compliance with all federal, state, county, and municipal regulations related to health, safety, sanitation, and labor


• Create memorable dining experiences by maintaining high standards and exceeding guest expectations


• Maintain strong ingredient knowledge and awareness of culinary trends and industry standards


• Ensure consistent adherence to food safety, sanitation, and kitchen safety practices


• Perform calmly and effectively in a high-volume, open-kitchen environment


• Manage unexpected requests and operational challenges with professionalism and poise


• Collaborate with the Executive Chef and restaurant leadership team to identify opportunities for improvement and drive operational excellence

Background and Experience

• 3+ years of high-volume culinary management experience, preferably in a leadership role


• Demonstrated ability to lead, coach, and develop a culinary team


• Strong understanding of restaurant operations, financials, food cost, labor, and inventory control


• Basic computer skills and ability to work with scheduling, time and attendance, and other restaurant management systems


• Understanding of POS and inventory control systems


• ServSafe Certification required