Executive Sous Chef

About the role

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

Key responsibilities

• Oversee all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise food preparation, maintain consistent product quality, and enforce sanitation standards.
• Guide, develop, and evaluate kitchen staff, including direct reports.
• Manage purchasing, receiving, and inventory control to meet budgetary goals.
• Implement new cooking techniques and equipment, providing training to the team.
• Collaborate with property management to align staffing levels with guest service and financial objectives.

Required profile

• High school diploma or GED with at least 6 years of culinary or food‑service experience, **or** a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of relevant experience.
• Proven ability to lead kitchen operations and develop staff.
• Strong understanding of food safety, sanitation, and purchasing procedures.

Required skills

• Food preparation and culinary techniques
• Sanitation and food safety standards
• Purchasing and receiving management
• Inventory control
• Banquet and restaurant kitchen operations