Job Description

The Executive Sous Chef is responsible for all food preparation and supervises as well as participates in the production of foods for the dining rooms, banquets or related areas, supervising sous chefs, all cooks, helpers and kitchen runners. The Executive Sous Chef is also responsible for the quality of the service, training of the people, making all stocks, mother sauces, implementing new menus as needed, banquet menus, special events and all VIP parties

Responsibilities

• Contributes to strategic and long‑range planning for the Food & Beverage Department, including technology, staffing, and product needs.
• Analyzes food trends and market research to guide menu direction and operational decisions.
• Clearly communicates plans and objectives to executives, managers, and culinary staff.
• Assists the Executive Chef and assumes full responsibility in their absence, including menu specials, banquets, and food requisitions.
• Ensures proper food preparation, portioning, presentation, and quality control while maintaining clean, safe, and sanitary kitchen operations.
• Leads, trains, coaches, and motivates employees, fostering teamwork, strong morale, and consistent service excellence.
• Acts as a change agent by improving policies, procedures, workflow efficiency, and overall guest satisfaction.
• Coordinates with other departments to deliver seamless guest service and support operational goals.
• Participates in budgeting, financial planning, and capital planning to achieve targeted results.
• Performs comprehensive management duties including staffing, training, performance appraisal, discipline, compliance, and workplace safety.

Qualifications

• Culinary degree preferred, with 8–10 years of culinary experience, including 3–5 years as a Restaurant Chef.
• Strong knowledge of international cuisines, especially French, German, Spanish, and Italian dishes.
• Experience with restaurant or venue openings and the ability to plan, organize, and execute daily operational tasks.
• Familiarity with all cook classifications and their responsibilities.
• Demonstrated leadership, communication, problem‑solving, and team‑building skills.
• Proven ability to maintain consistent, high‑quality guest service standards.
• Skilled in writing documentation, developing procedures, and training staff on new tools or processes.
• Understanding of how kitchen operations connect with broader hotel and F&B operations.
• Ability to manage food and beverage cost control, analyze operational data, and prepare reports.
• Maintains a professional appearance and upholds high standards of integrity, especially within regulated business environments.
• Able to stand for prolonged periods or an entire shift and work at a fast pace in stressful conditions.
• Capable of bending, twisting, pushing, and pulling up to 100 lbs and lifting/carrying 50 lbs above or below shoulder height.
• Demonstrates strong hand and finger dexterity for handling knives, equipment, tools, bottles, and other kitchen items.
• Able to cook using standard industry techniques, equipment, and procedures while responding to visual and auditory cues.
• Comfortable working independently or as part of a team, adapting quickly to changing business demands with urgency.
• Can tolerate environments with second-hand smoke, high noise, bright lights, temperature extremes, and dust.
• Possesses basic math abilities (addition and subtraction) for routine kitchen and operational tasks.
• Able to read, write, speak, and understand English for communication and safety purposes.
• Capable of maneuvering through high‑traffic areas, office spaces, and kitchen environments efficiently.

Familiar with all kitchen operations and able to maintain effective communication in fast-moving conditions.

COMPENSATION & BENEFITS

• From $80,000

• Bi-weekly pay dates

• PTO, 401(k), Medical, Dental, Vision, Life & Disability Insurance, Holiday Pay