Executive Sous Chef
About The Position
Assist the Executive Chef in menu planning, development, and execution with a focus on seasonality, sustainability and innovation. Ensure consistency in quality, taste and presentation of all dishes. Act as a creative partner to the Executive Chef, contributing fresh ideas to enhance the culinary offering. Supervise, mentor and train kitchen staff, fostering a culture of excellence and teamwork. Oversee kitchen operations in the absence of the Executive Chef. Conduct regular staff performance evaluations and provide constructive feedback. Monitor kitchen operations, ensuring compliance with food safety, sanitation and hygiene standards. Manage inventory and procurement to minimize waste while maintaining optimal stock levels. Collaborate with the Food & Beverage team to coordinate special events, banquets, and private dining experiences. Engage with guests to personalize dining experiences and accommodate dietary restrictions or preferences. Ensure guest feedback is promptly addressed and used to enhance offerings and service. Assist in managing food cost budgets and achieving revenue targets. Identify opportunities to optimize efficiency and control operational expenses.
Requirements
- Culinary degree or equivalent experience
- 5+ years of progressive culinary experience, including 3+ years kitchen management role
- Exceptional leadership and team development abilities
- Deep understanding of the luxury lifestyle hotel market trends and customer preferences
- Familiarity with revenue management principles and digital marketing strategies
- Knowledge of local market dynamics and competition
- Knowledge of luxury hospitality trends and best practices
- Strong communication and interpersonal skills
- Ability to work flexible hours including weekends and holidays
Responsibilities
- Assist the Executive Chef in menu planning, development, and execution with a focus on seasonality, sustainability and innovation
- Ensure consistency in quality, taste and presentation of all dishes
- Act as a creative partner to the Executive Chef, contributing fresh ideas to enhance the culinary offering
- Supervise, mentor and train kitchen staff, fostering a culture of excellence and teamwork
- Oversee kitchen operations in the absence of the Executive Chef
- Conduct regular staff performance evaluations and provide constructive feedback
- Monitor kitchen operations, ensuring compliance with food safety, sanitation and hygiene standards
- Manage inventory and procurement to minimize waste while maintaining optimal stock levels
- Collaborate with the Food & Beverage team to coordinate special events, banquets, and private dining experiences
- Engage with guests to personalize dining experiences and accommodate dietary restrictions or preferences
- Ensure guest feedback is promptly addressed and used to enhance offerings and service
- Assist in managing food cost budgets and achieving revenue targets
- Identify opportunities to optimize efficiency and control operational expenses
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
