Executive Sous Chef

Brentwood School is a vibrant and diverse K–12 independent school committed to challenging and nurturing each student to think critically, communicate effectively, act with integrity, and contribute meaningfully to the world around them.

Dining Services plays a vital role in supporting the health, well-being, and daily experience of students, faculty, staff, families, trustees, donors, and guests. Through exceptional food, hospitality, and service, the Dining Services team contributes meaningfully to the School's culture and community.

Reporting directly to the Executive Chef/Director of Dining Services, the Executive Sous Chef serves as the senior operational leader of the School's culinary program and oversees the daily execution of all kitchen operations.

The Executive Sous Chef directly supervises the Sous Chefs and provides leadership to Kitchen Cooks, utility staff, and other Dining Services personnel. This position is responsible for ensuring excellence in food production, service, staffing, training, food safety, inventory management, and event execution, while advancing the strategic goals of the Dining Services program.

The Executive Sous Chef serves as the primary operational leader in the Executive Chef's absence and helps ensure that the Brentwood School dining experience consistently reflects the School's commitment to excellence, hospitality, wellness, and community.

• Demonstrate commitment to Brentwood School’s mission, values, and culture.
• Foster an inclusive environment that reflects the diversity of the School community.
• Support educational opportunities related to food, nutrition, sustainability, and hospitality when appropriate.

• Utilize inventory, purchasing, production, and scheduling systems effectively.
• Maintain accurate operational records and departmental documentation.
• Support data-driven decision making through reporting and analysis.

• Maintain strong relationships with suppliers and distributors.
• Participate in product evaluations, tastings, and sourcing decisions.
• Monitor vendor performance, product quality, and service levels.

• Coordinate culinary operations across multiple kitchens, service locations, and meal periods.
• Ensure consistency of food quality, presentation, and service standards across all venues.
• Support operational logistics between campuses and satellite locations.

• Assist in the development and management of annual operating budgets.
• Monitor food cost, labor cost, and operating expenses against established targets.
• Analyze purchasing trends and recommend cost-saving initiatives.
• Support forecasting and production planning to minimize waste.
• Generate operational reports and provide recommendations for continuous improvement.

• Ability to stand, walk, bend, and lift throughout the workday.
• Ability to lift and carry up to 50 pounds.
• Ability to work in varying kitchen temperatures and fast-paced environments.

• Minimum 3–5 years of culinary leadership experience in high-volume food service, education, hospitality, healthcare, or corporate dining environments.
• Culinary degree or equivalent professional experience preferred.
• ServSafe Manager Certification required (or ability to obtain within 90 days of hire).
• Strong leadership, communication, and organizational skills.
• Experience managing food allergies and special dietary accommodations preferred.
• Experience in school, institutional, or large-scale food service environments preferred.