Executive sous chef
Core
Lead kitchen operations, ensure food quality and safety, and develop culinary talent in a high-volume resort environment.
Role type
Senior IC executive sous chef
Builds
Production food service for resort guests
Domain
Hospitality / Resort / Fine Dining
Required skills
Kitchen operations management, team leadership and mentorship, HACCP compliance, inventory and cost control, recipe standardization, workflow optimization, multi-station culinary execution
Preferred skills
Resort/hospitality experience, multi-cuisine expertise, process improvement, vendor negotiation
Technologies
None stated
Responsibilities
Oversee kitchen operations and maintain food quality standards; Supervise and mentor kitchen staff; Manage inventory, cost controls, and supply ordering; Enforce food safety and hygiene protocols; Develop standardized recipes and technical documentation; Coordinate with front-of-house for service continuity; Analyze workflows to improve efficiency
Seniority
Senior, hands-on IC