Job Description

• Provide leadership, coaching, guidance, and hands-on training to cooks and prep cooks to ensure quality standards and service deadlines are consistently met.
• Ensure Room Chefs, Sous Chefs, and cooks follow standardized recipes, portioning standards, plating specifications, garnishing standards, and proper line-stocking procedures.
• Support and oversee service execution, including expediting and assisting line cooks as needed.
• Assist with food production and kitchen operations during staffing shortages or periods of high business volume.
• Develop team members by encouraging accountability, effective communication, teamwork, and positive working relationships.
• Lead and participate in departmental meetings, pre-shift meetings, training sessions, and presentations as required.
• Step into individual stations or assume responsibility for a station when operational needs require.
• Maintain strong working knowledge of meat fabrication, soups, sauces, entrées, and high-volume food production.
• Take appropriate action to control waste, food cost, and labor cost while maintaining established quality standards.
• Convert, adjust, develop, and update recipes and standard operating procedures as necessary.
• Assist with the development and implementation of new menus, banquet menus, special events, and VIP functions.
• Ensure proper preparation and execution of stocks, sauces, and other foundational culinary products.
• Perform other duties as assigned
• Must communicate effectively and professionally in English, both verbally and in writing.
• Minimum of 4–5 years of culinary experience, preferably in a high-volume food-service operation.
• Minimum of 4–5 years of culinary management or supervisory experience.
• Strong leadership, organizational, communication, and time-management skills.
• Ability to manage stations, inventory, kitchen priorities, and operational demands simultaneously.
• Must maintain a neat and professional appearance.
• Must be flexible and available to work various shifts, including nights, weekends, holidays, and special events as business needs require.
• This position operates in a fast-paced, high-volume culinary environment and requires the ability to manage multiple priorities under time constraints. The Executive Sous Chef must be able to respond professionally and efficiently to operational challenges, staffing concerns, guest issues, and other sensitive situations while maintaining food quality, service standards, and team performance.