Executive Sous Chef

PEG Hospitality Group INC•Ogden, UT

About The Position

The Executive Sous Chef oversees the daily operation of all kitchen activities, supervises food preparation and production, ensures adherence to quality and safety standards, and leads the operations of the Food and Beverage Department. The Executive Sous Chef plays a key role in staff development, menu execution, cost management, and delivering and exceptional dining experience across all outlets. Provide vision, creativity, and leadership for all culinary operations. Planning and directing food preparation across restaurants, banquets, catering, and in-room dining. Supervise daily kitchen operations, ensuring consistency, quality, and presentation of all dishes. Enforce standardized recipes, portion control, and preparation methods. Support menu development, seasonal offerings, and special promotions. Direct, train, and mentor sous chefs, line cooks, and other culinary team members. Supervise kitchen staff during service, ensuring efficiency and high standards. Provide coaching, feedback, and performance evaluations to promote growth and accountability. Lead the kitchen. Maintain compliance with all food safety, sanitation, and health regulations. Ensure proper storage, labeling, and rotation of products. Uphold cleanliness and organization in all kitchen and prep areas. Assist in managing food cost budgets, purchasing, and inventory control. Monitor waste reduction efforts and implement cost-saving initiatives. Support vendor relations and ensure sourcing of quality ingredients. Oversee daily ordering and stocking to meet operational demands. Partner with front-of-house managers to ensure seamless service and guest satisfaction. Support banquets, special events, and large-scale functions with culinary execution. Participate in tastings, menu rollouts, and guest engagement opportunities when appropriate. Ensure all culinary offerings align with brand standards and guest expectations. May design and execute menus that reflect seasonal trends, guest preferences, and brand positioning. Ensure consistent food quality, presentation, and portion control. Lead menu tastings, special promotions, and culinary events. Oversee daily operations of all kitchens, including restaurants, banquets, catering, and in-room dining. Ensure compliance with food safety, sanitation, and health regulations. Other duties may be assigned by management

Requirements

Culinary degree or equivalent professional training preferred.
Minium of 3-5 years of progressive culinary experience, at least 2-3 years in a sous chef or similar role with supervisory responsibility.
Strong leadership, organizational, and communication skills.
Knowledge of budgeting, forecasting, and financial analysis.
Knowledge of current culinary trends, menu engineering, and nutritional considereations.
Must meet all local food handler certification requirements.
Ability to multitask and work efficiently under pressure.
Professional appearance and positive attitude.
Ability and willingness to work a long, varied, and flexible schedule including weekends, days, nights, and holidays.
Must tolerate prolonged periods of standing, walking; occasional kneeling, bending, and stooping.
Must be able to lift and carry up to 30 pounds.
Must tolerate exposure to cleaning solutions.

Responsibilities

Oversee daily operation of all kitchen activities
Supervise food preparation and production
Ensure adherence to quality and safety standards
Lead the operations of the Food and Beverage Department
Play a key role in staff development, menu execution, cost management
Deliver exceptional dining experience across all outlets
Provide vision, creativity, and leadership for all culinary operations
Plan and direct food preparation across restaurants, banquets, catering, and in-room dining
Supervise daily kitchen operations, ensuring consistency, quality, and presentation of all dishes
Enforce standardized recipes, portion control, and preparation methods
Support menu development, seasonal offerings, and special promotions
Direct, train, and mentor sous chefs, line cooks, and other culinary team members
Supervise kitchen staff during service, ensuring efficiency and high standards
Provide coaching, feedback, and performance evaluations to promote growth and accountability
Lead the kitchen
Maintain compliance with all food safety, sanitation, and health regulations
Ensure proper storage, labeling, and rotation of products
Uphold cleanliness and organization in all kitchen and prep areas
Assist in managing food cost budgets, purchasing, and inventory control
Monitor waste reduction efforts and implement cost-saving initiatives
Support vendor relations and ensure sourcing of quality ingredients
Oversee daily ordering and stocking to meet operational demands
Partner with front-of-house managers to ensure seamless service and guest satisfaction
Support banquets, special events, and large-scale functions with culinary execution
Participate in tastings, menu rollouts, and guest engagement opportunities when appropriate
Ensure all culinary offerings align with brand standards and guest expectations
May design and execute menus that reflect seasonal trends, guest preferences, and brand positioning
Ensure consistent food quality, presentation, and portion control
Lead menu tastings, special promotions, and culinary events
Oversee daily operations of all kitchens, including restaurants, banquets, catering, and in-room dining
Ensure compliance with food safety, sanitation, and health regulations
Other duties may be assigned by management