The Executive Chef Role

As Executive Sous Chef, you’ll be the senior operational partner across the El Pastor Group, working closely with our Head Chefs to strengthen kitchen teams, improve consistency and ensure every restaurant delivers exceptional food quality, authenticity and service.

You’ll be highly visible across the kitchens, spending time in service, coaching teams, running the pass and stepping in wherever the business needs senior operational support. Head Chefs remain accountable for their individual kitchens, with you providing the coaching, challenge and follow-through needed to keep standards high across the estate.

• Proven experience as a Senior Head Chef, Executive Sous Chef or Executive Chef within a multi-site, high-volume restaurant group.
• Strong knowledge of authentic Mexican cuisine, with at least 2 years’ professional experience working with Mexican food, ingredients and traditional cooking techniques.
• Maintain consistent food quality, taste, presentation, authenticity and execution across all El Pastor kitchens.
• Work closely with Head Chefs to strengthen kitchen leadership, team performance, recruitment, training, rotas, service and day-to-day standards.
• Coach and develop Senior Sous Chefs and future Head Chefs, giving them greater exposure to leadership, commercial management and service.
• Be hands-on in service, confidently leading the pass, supporting busy services and setting the standard for organisation, communication and execution.
• Carry out regular food and kitchen quality checks, covering mise en place, seasoning, cooking, portioning, presentation, cleanliness and service speed.
• Support menu launches, tastings, seasonal changes and new product rollouts, ensuring teams are trained and ready before launch.
• Work with Head Chefs to manage GP, food costs, stock, wastage, labour, rotas and payroll, identifying issues and following through on agreed actions.
• Help standardise kitchen systems, ordering, opening and closing procedures, handovers and operational processes across the restaurants.
• Use agreed KPIs and performance information to identify priorities and improve food, and commercial performance.
• Provide senior operational cover during holidays, vacancies, openings, restructures and periods of pressure.
• Support new restaurant openings and major kitchen projects, including recruitment, brigade set-up, training, equipment readiness, systems and pre-opening organisation.
• Help stabilise new or underperforming kitchens, working alongside the team until the required standards, leadership and operating rhythm are established.
• Work closely with the CPU / Group Production Chef, Procurement and support teams to ensure products, recipes, packing, labelling, traceability and deliveries meet restaurant requirements.
• Maintain high standards of food safety, allergen management, hygiene and health & safety, supporting audits, inspections and internal reviews.
• Has an excellent eye for detail, a strong palate and a relentless drive to improve the food, service and team experience.
• Is collaborative, forward-thinking and thrives in a creative, fast-paced environment, leading with genuine care and pride in everything they do.

Harts Group is a community of talented individuals creating award-winning food and hospitality. Our portfolio includes Barrafina, Parrillan, Quo Vadis, El Pastor Restaurants, The Drop, Two Drops, El Siete, Los Primos and Bar Daskal in London.

Apply for the Executive Sous Chef role today and a dedicated member of our talent team will be in touch.