Job Description

Executive Sous Chef

Working in close collaboration with the Executive Chef, the Executive Sous Chef plays a pivotal role in crafting innovative, high-quality culinary experiences. This position encompasses team leadership, staff training and development, operational oversight, and a steadfast commitment to exceptional guest service.

Key Responsibilities

Culinary Operations

• Apply culinary science, food chemistry principles, and sensory analysis in the preparation and presentation of food and beverages
• Innovate with new ingredients, techniques, and menu concepts
• Plan, develop, and execute menus for a variety of dining formats including fine dining, banquets, and catering
• Prepare and cook foods of all types, including for special functions and VIP guests
• Determine food presentation standards and create decorative food displays
• Recognize and uphold superior quality in products, presentations, and flavor profiles

Kitchen Management

• Manage kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures
• Estimate and communicate daily production needs to kitchen personnel
• Oversee high-volume production operations, inventory control, cost and quality controls, and equipment maintenance
• Maintain purchasing, receiving, and food storage standards
• Operate and maintain all departmental equipment; report malfunctions promptly
• Check the quality of raw and cooked food products to ensure standards are consistently met

Financial & Administrative

• Develop, implement, and manage budgets, including food, labor, and operating costs
• Assist in business volume forecasting and the budgeting process
• Utilize labor management systems to schedule effectively and track employee time and attendance
• Oversee food and beverage hygiene policies and loss prevention measures

Leadership & People Management

• Lead, mentor, and coach kitchen staff; identify developmental needs and provide guidance
• Establish open, collaborative relationships within the team and communicate performance expectations clearly
• Conduct and participate in employee performance appraisals
• Train employees in safety procedures and food handling standards
• Serve as a role model, demonstrating professionalism and a positive attitude
• Attend and actively participate in all relevant meetings

Guest Experience

• Interact with guests to obtain feedback on food quality and service levels
• Handle guest concerns and complaints with professionalism and efficiency
• Consistently deliver service that exceeds guest expectations

Qualifications

• Minimum 5–7 years of Sous Chef experience in a high-volume, full-service, or luxury hospitality environment
• 2- or 4-year degree in Culinary Arts or Hospitality Management
• Thorough background in fine dining, banquets, and line cooking
• Extensive knowledge of food handling, sanitation standards, and relevant regulations
• Strong financial management skills, including budgeting, forecasting, and scheduling
• Advanced proficiency in MS Office applications
• Excellent communication, interpersonal, and organizational skills
• Flexible availability, including evenings, weekends, and holidays

Compensation & Benefits

• Salary range: $95,000–$115,000 per annum, with bonus eligibility
• Comprehensive benefits package including vacation, medical/dental/vision insurance, pension, relocation assistance, complimentary meals, and more

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