Executive Sous Chef Position

The Senior Culinary Leader oversees kitchen operations, ensuring high-quality food preparation, presentation, and service standards are met.

• Directs culinary team members to maintain efficient food preparation, control inventory, and minimize waste.
• Collaborates with the Executive Chef to develop new recipes and maintain documentation of dishes prepared in-house.
• Establishes procedures for inventory management, supply replenishment, and minimizing waste and costs.

• Supervises a large culinary team across multiple outlets and banquet facilities catering to over 500 people.
• Makes recommendations on staffing-related actions in accordance with company policies.
• Fosters teamwork and quality service through daily communication and coordination with other departments.
• Engages with guests, vendors, health officials, and other external contacts.

• A minimum of three years of experience as a chef or equivalent combination of education and culinary experience.
• A degree or certificate in culinary arts is preferred.
• Excellent leadership, communication, and problem-solving skills.
• Ability to perform physical tasks such as carrying items weighing up to 50 pounds, moving around the kitchen, and performing repetitive motions.