Executive Sous Chef

This job opportunity is available at a prestigious culinary establishment known for its multi-outlet dining operations, typically found within a hotel or resort setting where quality, consistency, and exceptional guest experiences are paramount. This company is dedicated to maintaining high standards across all venues, emphasizing operational excellence and culinary innovation while also prioritizing the safety and welfare of its team and guests. As a prominent player in the hospitality industry, this establishment fosters an environment where leadership, teamwork, and professional growth are encouraged and valued. They offer a dynamic workplace culture that supports diversity and inclusion and provides multiple benefit plans tailored to employee needs. Employees are also given access to generous discounts on dining, retail, amusements, and hotel stays along with various community engagement opportunities.

The role of Executive Sous Chef is a key leadership position that supports the Executive Chef in managing comprehensive culinary operations across multiple venues. This role not only assists in ensuring every dish meets the highest standards of quality and presentation, but also takes on full operational management responsibilities in the absence of the Executive Chef. The Executive Sous Chef plays a critical role in driving the performance of kitchen staff, ensuring guest satisfaction, and managing cost control measures effectively. They are responsible for overseeing all food production activities while ensuring compliance with health, safety, and sanitation standards. This leadership role requires a combination of culinary expertise, people management skills, and business acumen to maintain and enhance the reputation of the culinary outlets. The position demands strong organizational capabilities, decision-making skills, and the ability to work under pressure with a flexible schedule to meet the demands of a fast-paced culinary environment.

The Executive Sous Chef will lead menu forecasting based on guest counts and predicted business volumes including special dates and holidays, ensuring all kitchen employees are informed and prepared. They will ensure the safety and security of both employees and customers by implementing effective programs to reduce workplace injuries and maintain compliance with health and safety regulations including Alcohol Beverage Control regulation, Health Department standards, Innkeepers Laws, and OSHA requirements. Additionally, this role involves managing staffing levels to align with budgetary constraints, hiring and training new kitchen staff, conducting evaluations, and delegating responsibilities to maintain operational efficiency. Collaborating closely with departmental directors and management, the Executive Sous Chef facilitates smooth kitchen operations and contributes to strategic planning. This role inherently requires an irregular work schedule due to the varying demands of food service and event timelines. Overall, the Executive Sous Chef is instrumental in maintaining the high standards and operational success of the culinary services within the organization.