Kitchen - Executive Sous Chef

Oxnard, CA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,000.00 - $86,800.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Job Description

Our resort is a premier luxury destination known for offering exceptional guest experiences through outstanding service and world-class amenities. Nestled in a coveted location, our resort prides itself on impeccable hospitality standards, exquisite dining options, and a commitment to creating unforgettable memories for all our guests. With a team dedicated to excellence and an environment that fosters creativity and professional growth, our resort continues to be a top choice for travelers seeking relaxation and sophistication.

We are currently seeking an experienced Executive Sous Chef to join our culinary leadership team. This pivotal role works directly alongside the Executive Chef to manage and elevate all aspects of kitchen operations across multiple dining venues within the resort. The Executive Sous Chef is responsible not only for maintaining the highest quality in food preparation, presentation, and hygiene but also for leading and mentoring a diverse culinary brigade. This position requires a leader who is passionate about culinary innovation, operational excellence, and delivering a consistent luxury dining experience.

The Executive Sous Chef will collaborate closely with Food & Beverage leadership to support banquet and event functions, ensuring customized menus that enhance guest satisfaction. Managing inventory, food costs, kitchen scheduling, and adherence to health and safety regulations are key components of this role. The successful candidate will demonstrate advanced culinary skills along with strong leadership abilities, capable of motivating and developing a multicultural team in a fast-paced environment. This role offers an opportunity to be an integral part of a creative culinary vision while operating within one of the most prestigious resorts in the region.

Job Requirements

Minimum of seven years experience in high volume restaurants and resorts
Minimum of two four years as a manager
AOS or higher degree from an accredited university in culinary arts, hotel and restaurant management, or related major
Very good knowledge of food safety, sanitation, food preparation techniques
Serve safe manager certified

Job Qualifications

Minimum of seven years experience in high volume restaurants and resorts
Minimum of two four years as a manager
AOS or higher degree from an accredited university in culinary arts, hotel and restaurant management, or related major
Very good knowledge of food safety, sanitation, food preparation techniques
Serve safe manager certified

Job Duties

Assist the executive chef in menu development, kitchen management, and daily operations across all resort dining venues
Ensure the highest standards of food quality, preparation, presentation, and hygiene in accordance with resort and industry standards
Lead and motivate a multicultural culinary team, providing training, support, and performance feedback
Oversee kitchen scheduling, inventory control, and food cost management to meet financial targets
Collaborate with food & beverage leadership to support banquet and event operations with innovative, customized menus
Ensure strict compliance with health and safety regulations, including HACCP and resort policies
Maintain equipment and kitchen cleanliness to meet luxury resort standards
Plan and execute multiple banquet functions across multiple locations
Enhance the culinary experience of banquet and restaurant guests continually
Assist in cooking and food preparation as needed
Perform other duties as assigned by management