Executive Sous Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•Scottsdale, AZ

6d•Onsite

About The Position

The Executive Sous Chef serves as second-in-command of the culinary operation, directing daily kitchen activity across all outlets, banquets, and in-room dining. The role maintains food quality, safety, and cost standards while leading, training, and developing the culinary team. The Executive Sous Chef acts as Executive Chef in their absence. The position oversees culinary production and presentation, staff supervision, menu development, food and labor cost controls, ordering and inventory, sanitation, equipment upkeep, and coordination with other departments and vendors. It also responds to guest feedback and resolves culinary concerns. Duties may be adjusted as business needs change. The employer is an equal opportunity employer and reasonable accommodations are available upon request.

Requirements

Minimum 5 years of progressive culinary experience, including 2+ years in a sous chef or supervisory role in a luxury hotel, resort, or high-volume setting.
Working knowledge of food cost control, inventory systems, and scheduling software.
Demonstrated leadership, communication, and organizational skills.
Current Arizona food handler card.
Food protection manager certification, such as ServSafe or equivalent.
Flexibility to work evenings, weekends, and holidays.
Ability to stand and walk for extended periods; lift and carry up to 50 lbs; work in hot, cold, and wet kitchen environments; and safely use knives and commercial kitchen equipment.

Nice To Haves

Culinary degree or equivalent professional experience preferred.

Responsibilities

Oversee daily production, preparation, and presentation across all culinary outlets and banquet events.
Schedule, supervise, coach, and evaluate culinary staff; participate in hiring, discipline, and performance reviews.
Assist with menu development, recipe standardization, and seasonal menu changes.
Manage food cost, labor cost, ordering, receiving, inventory, and waste control within budget.
Enforce sanitation, food safety, allergen, and Maricopa County health code requirements.
Maintain kitchen equipment and cleanliness standards; coordinate repairs with Engineering.
Coordinate with Banquets, Catering, and Restaurant management on event orders and guest requests.
Build and maintain vendor relationships; evaluate product quality and pricing.
Conduct pre-shift meetings and ongoing training on technique, safety, and service standards.
Respond to guest feedback and resolve culinary concerns promptly.
Act as Executive Chef in the Executive Chef’s absence.