Executive Sous Chef (Task Force)
About The Position
The Executive Sous Chef is responsible for planning and directing the food preparation in the kitchens. In addition, the Executive Sous Chef is responsible for ensuring that product quality and service standards are met and that optimum dining service is provided to hotel guests. This role is a Task Force position, classified as a temporary, full-time role. Temporary employees are not eligible for medical, dental, life insurance, paid time off, retirement savings plans, or bonus programs. Compensation for Task Force assignments is on a weekly rate basis, paid biweekly or in accordance with the property’s payroll schedule. Compensation is determined based on role level, scope, location, and assignment complexity. The pay range for this position is $1,200-$1,600 per week, depending on assignment level. Actual compensation will be confirmed at the time of assignment.
Requirements
- Minimum of 3 to 5 years’ experience as a Sous Chef
- Minimum of 2 years supervisory experience
- Demonstrated leadership abilities required
- Must have superior communication and organizational skills
- Strong knowledge of food safety, sanitation, and labor management practices
- Ability to thrive in a fast-paced, high-volume luxury hospitality environment
Nice To Haves
- Experience in managing high-end operations preferred
- Culinary Degree preferred
Responsibilities
- Assist the Executive Chef in the management of the kitchen staff
- Demonstrated experience in menu development, food costing, and kitchen management
- Planning, scheduling, and organizing staff to ensure proper coverage
- Communicate and enforce policies and procedures
- Conduct pre-shift meetings, review and communicate all information pertinent to the day’s activities
- Prepare requisitions for supplies and food items
- Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness
- Monitor food quality, presentation, and consistency to ensure compliance with established standards
- Ensure adherence to all health, safety, and sanitation regulations and company policies
- Assist with inventory management, purchasing, and cost control initiatives to meet departmental goals
- Support the development, coaching, and performance management of culinary team members
- Ensure that all staff are properly trained and that they have the tools to effectively carry out their daily tasks
- Maintain sanitation and cleanliness standards
- Ensure prompt response and follow up to staff and guests’ needs alike
- Collaborate with other departments to ensure seamless execution of hotel events, banquets, and daily operations
- Promote teamwork and motivation through daily communication
- Serve as the culinary leader in the absence of the Executive Chef and ensure smooth operation of all kitchen functions
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
