Executive Sous Chef
About The Position
The Executive Sous Chef is a key culinary leader responsible for supporting the Executive Chef in overseeing all kitchen operations across Bishop’s Lodge. This role ensures the consistent delivery of exceptional dining experiences that reflect the property’s luxury standards, culinary vision, and commitment to heartfelt hospitality. The Executive Sous Chef leads by example in the kitchen, managing day-to-day operations, supporting menu execution, mentoring culinary teams, and maintaining the highest standards of food quality, safety, and consistency. This individual plays a critical role in shaping team culture, developing talent, and driving operational excellence.
Requirements
- 5+ years of progressive culinary experience in high-end or luxury hospitality environments
- Previous experience in a Sous Chef or Senior Sous Chef role required
- Strong leadership skills with proven ability to develop and inspire teams
- Excellent culinary technique with a passion for seasonal and elevated cuisine
- Strong organizational, communication, and time management skills
- Ability to thrive in a fast-paced, high-expectation environment
- Knowledge of food safety, sanitation, and kitchen compliance standards (ServSafe certification preferred)
Responsibilities
- Support the Executive Chef in overseeing all culinary operations across outlets, banquets, in-room dining, and special events
- Ensure consistent execution of all menus, recipes, and plating standards
- Maintain high standards of food quality, presentation, and consistency across all meal periods
- Oversee daily kitchen operations, ensuring efficiency, organization, and adherence to service timelines
- Lead, coach, and develop culinary team members with a focus on skill-building, accountability, and engagement
- Foster a positive, respectful, and high-performance kitchen culture aligned with Bishop’s Lodge values
- Assist in scheduling, labor management, and performance feedback
- Support onboarding and training of new team members, ensuring strong foundational skills and integration into culture
- Collaborate with the Executive Chef on menu development, seasonal updates, and specials
- Ensure accurate execution of recipes and cost controls
- Contribute ideas that elevate the guest dining experience and reflect local sourcing and culinary trends
- Monitor food costs, waste, and inventory control to support financial goals
- Maintain compliance with all health, safety, and sanitation standards
- Ensure cleanliness, organization, and readiness of all kitchen spaces at all times
- Assist with ordering, receiving, and supplier relationships as needed
- Partner with service teams to ensure seamless execution of guest experiences
- Respond to guest feedback with professionalism and urgency
- Collaborate cross-functionally with Food & Beverage leadership to support events and programming
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
