Executive Sous Chef

About the role

The Executive Sous Chef exhibits culinary talent by personally performing cooking tasks while assisting in leading the kitchen staff and managing all food‑related functions. The role focuses on improving guest and employee satisfaction and maximizing financial performance across all food outlets.

Key responsibilities

• Supervise all kitchen areas (banquets, room service, restaurants, bar/lounge, employee cafeteria) to ensure consistent, high‑quality product.
• Guide and develop staff, including direct reports, and ensure sanitation and food‑handling standards are achieved.
• Manage purchasing, receiving, and food‑storage standards while controlling department expenses such as food cost, supplies, uniforms and equipment.
• Participate in budgeting, set performance and budget goals, and monitor controllable expenses.
• Develop menu concepts, decorative food displays and ensure compliance with brand safety and sanitation standards.
• Handle guest feedback, resolve complaints and empower employees to deliver exceptional customer service.

Required profile

• High school diploma or GED with at least 6 years of experience in culinary, food‑and‑beverage or related fields.
• OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management or a related major with at least 4 years of relevant experience.