Executive Sous Chef
Core
Second-in-command in the kitchen driving operational excellence, mentoring talent, and ensuring high-quality dining experiences.
Role type
Executive Sous Chef
Builds
Dining experiences for guests in upscale hospitality establishments
Domain
Hospitality / Fine Dining
Deliverable
product features
Required skills
Advanced culinary techniques, leadership and team management, kitchen management systems, cost control analysis, food safety compliance, analytical mindset
Preferred skills
Menu engineering, culinary innovation, training and developing culinary talent
Technologies
Modern kitchen equipment
Responsibilities
Oversee daily kitchen operations including food preparation, cooking, and plating; Supervise, train, and mentor kitchen staff; Develop and customize menus in partnership with the Executive Chef; Ensure strict adherence to food safety regulations and hygiene protocols; Manage inventory, monitor food costs, and minimize waste; Conduct regular quality assurance checks on dishes and ingredients; Organize and coordinate kitchen workflows to optimize efficiency; Analyze kitchen performance metrics and implement improvements; Communicate with front-of-house staff to ensure seamless service; Support the Executive Chef in strategic planning and budgeting.