Executive Sous Chef

About the role

Support and assist the Executive Chef in daily kitchen operations, managing culinary and stewarding staff, ensuring food consistency, quality standards and financial objectives are met.

Key responsibilities

• Interview, select, train, schedule, coach and support associates to meet brand and hotel standards.
• Oversee and direct food production in a timely and efficient manner.
• Collaborate with the team to develop new menu items, create and test recipes.
• Ensure all food products are prepared and served according to recipes, portioning, cooking and serving standards.
• Manage and enforce food safety, handling and sanitation requirements.
• Supervise the stewarding operation and maintain kitchen cleanliness.
• Maintain inventories of food, beverage, glass, china, supplies, chemicals, equipment and tools.

Required profile

• Degree or certification from an accredited culinary program preferred.
• Minimum 3 years’ experience in a managerial position of an upscale or high‑volume foodservice establishment.
• Ability to work varied schedules, including holidays and weekends.
• Physical capability to stand for extended periods, lift up to 50 lb and work in extreme temperatures.