Executive Sous Chef

Supervise daily food preparation and service ensuring dishes meet established standards for flavor presentation portion size and consistency.

Coordinate kitchen operations across multiple outlets balancing daily dining service with banquet and event production.

Lead kitchen operations in the Executive Chefs absence including staff assignments service execution and operational decisions.

Assist with menu development seasonal offerings daily specials recipe standardization and menu costing.

Monitor food production and inventory to reduce waste prevent shortages and maintain freshness.

Assist with purchasing receiving inventory counts and proper product storage and rotation.

Support food and labor cost goals through appropriate staffing portion control purchasing practices and production planning.

Train coach and evaluate culinary employees reinforcing performance expectations and identifying development opportunities.

Assist with hiring onboarding scheduling and employee performance documentation.

Maintain kitchen sanitation food safety labeling temperature logs and cleaning procedures.

Ensure equipment is used properly and report maintenance or repair needs promptly.

Review banquet event orders and coordinate preparation timing dietary accommodations and service requirements.

Communicate with front-of-house managers and event staff to support timely service and resolve concerns.

Maintain professional conduct and reinforce a respectful organized and productive work environment.

At least five years of progressive culinary experience including two years in a kitchen supervisory or management role.

Experience in a private club resort hotel or comparable high-volume dining operation preferred.

Strong knowledge of cooking techniques banquet production food presentation and kitchen organization.

Working knowledge of inventory management purchasing recipe costing and labor control.

Demonstrated ability to lead train and hold employees accountable.

Strong communication organizational and problem-solving skills.

Ability to manage multiple priorities and maintain consistent standards during busy service periods.

Culinary degree or equivalent combination of education and professional experience preferred.

Current food protection manager certification or ability to obtain certification within the required timeframe.

Ability to stand and walk for extended periods and work in hot cold and humid kitchen environments.

Ability to lift and move supplies weighing up to 50 pounds with assistance as needed.

Ability to safely operate commercial kitchen equipment.

Availability to work a flexible schedule including evenings weekends holidays and special events.