Executive Sous Chef

About the role

The Executive Sous Chef leads kitchen operations across all food outlets, ensuring high‑quality dishes, guest satisfaction, and financial performance. This full‑time, onsite position combines hands‑on cooking with staff supervision and operational management.

Key responsibilities

• Oversee daily food preparation in banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise and develop kitchen staff, set performance standards, and conduct training on new techniques and equipment.
• Maintain sanitation and food safety standards in all preparation and support areas.
• Manage purchasing, receiving, and inventory control to meet budgetary goals.
• Collaborate with property management to align staffing levels with guest service and financial objectives.
• Monitor and improve guest and employee satisfaction through continuous operational enhancements.

Required profile

• High school diploma/GED with at least 6 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 4 years of experience.
• Proven ability to lead kitchen teams and deliver consistent, high‑quality food.
• Strong understanding of food safety regulations and sanitation practices.
• Excellent interpersonal and communication skills to motivate staff and coordinate with other departments.

Required skills

• Culinary techniques
• Food safety standards
• Inventory management
• Menu planning