Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in leading all culinary operations across the property. This senior kitchen role combines hands‑on cooking with staff leadership, ensuring high‑quality food service for banquets, restaurants, room service, bar/lounge, and employee cafeterias.

Key responsibilities

• Oversee daily food preparation in all service outlets and support areas such as dish room and purchasing.
• Supervise, coach, and develop kitchen staff, setting performance standards and monitoring results.
• Maintain sanitation, food safety, and quality standards in every kitchen operation.
• Assist in budgeting, cost control, and purchasing procedures to meet financial targets.
• Demonstrate new cooking techniques and equipment to the team.
• Ensure staffing levels align with guest service and operational needs.

Required profile

• High school diploma/GED with at least 6 years of culinary experience, or an associate degree in Culinary Arts/Hotel & Restaurant Management with at least 4 years of experience.
• Proven ability to lead kitchen teams and manage multiple food service outlets.
• Strong communication, interpersonal, and problem‑solving skills.
• Commitment to safety, sanitation, and guest satisfaction.

Required skills

• Culinary techniques and menu development
• Food safety and sanitation standards
• Inventory and purchasing management
• Cost control and budgeting
• Team leadership and staff training