Executive Sous Chef
About The Position
The Executive Sous Chef assists the Executive Chef and/or Food & Beverage Director in maintaining high food quality, achieving anticipated food and beverage revenue metrics and profit margins, and fostering a positive work environment. The role exemplifies the company culture while supervising on-duty kitchen staff. It reports directly to the Executive Chef, then to the Food and Beverage Director, and ultimately to the General Manager. The Executive Sous Chef supports kitchen strategy and daily operations, delivers a consistent dining experience, coordinates service with restaurant and banquet operations, and helps create seasonal menus and specials. When the Executive Chef is absent, this position manages daily kitchen operations, including staff oversight, service preparation, sanitation, equipment checks, and closing procedures. The role also contributes to staff selection, training, development, employee engagement, and monthly financial feedback. The position requires flexible hours, including evenings, weekends, and holidays. The employee may be assigned other duties as needed, and duties may change based on skills and company needs. The employee represents the hotel and management company professionally.
Requirements
- High school diploma.
- Three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment.
- Ability to read, write, convert measurements, and follow a recipe.
- ServSafe certification.
- Positive, upbeat attitude and personality.
- Ability to work effectively in hot and cold environments and manage stressful and/or emergency situations.
- Ability to meet the physical demands of the role, including regular standing, walking, sitting, handling objects, reaching, climbing or balancing, and talking or hearing; regularly lift or move up to 25 pounds and occasionally lift or move up to 50 pounds.
Nice To Haves
- Degree from a recognized culinary institution.
Responsibilities
- Participate in developing and implementing kitchen business strategies aligned with the company’s mission, vision, values, and strategies.
- Help create a positive, fun, and creative work environment through communication and reinforcement of company culture.
- Maintain food quality and consistency to deliver an exceptional dining experience.
- Provide employees with the tools and environment needed to succeed, and develop and implement practices that support employee engagement.
- Assist the Executive Chef and/or Food & Beverage Director with daily specials and new menus featuring seasonal ingredients from local vendors and reflecting culture and current trends.
- Coordinate service with restaurant and banquet operations.
- Manage daily kitchen operations when the Executive Chef is absent, including line checks, pre-shift meetings, cleaning schedules, equipment checks, and culinary team oversight.
- Ensure proper food handling and sanitation practices, including completion of HACCP and Time and Temp Logs.
- Ensure stations are properly set up before service.
- Ensure food is covered, dated, stored, and rotated correctly, and that stored and prepared foods are kept at the correct temperature.
- Taste food items before service to verify quality and meet quality assurance expectations and standards.
- Use food preparation tools according to the manufacturer’s instructions.
- Close the kitchen correctly and follow station closing checklists.
- Maintain an organized, sanitized work area and tidy storage areas, with products stored appropriately.
- Assist with the selection, training, and development of department personnel.
- Maintain a safe working environment, report unforeseen circumstances, maintenance needs, and faulty equipment, and follow safety and security policies.
- Report accidents, injuries, and unsafe work conditions.
- Ensure the culinary team maintains professional appearance, clean uniforms, and proper grooming.
- Maintain confidentiality of proprietary information and protect company assets.
- Provide regular feedback and insight on monthly financial reporting, identifying successes and opportunities.
- Work flexible hours, including evenings, weekends, and holidays.
- Perform other duties as assigned and represent the hotel and management company in a positive, professional manner.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
High school or GED
