Executive Sous Chef
Core
Lead kitchen operations, ensure food quality and consistency, and develop culinary talent in a luxury hotel environment.
Role type
Senior IC executive sous chef
Builds
Production food service for hotel restaurants, banquets, and events
Domain
Hospitality + Culinary Arts
Required skills
Multi-cuisine expertise, kitchen operations management, team leadership and mentoring, HACCP and food safety compliance, inventory and cost control, recipe standardization, workflow optimization, budget planning
Preferred skills
Advanced culinary training, adaptability to seasonal menus, trend awareness
Technologies
None stated
Responsibilities
Oversee all kitchen operations and maintain food quality standards; Supervise, mentor, and motivate the kitchen team; Assume full kitchen management responsibility in the Chef de Cuisine's absence; Develop and implement standardized recipes; Manage inventory, storage, and supply ordering with cost controls; Enforce food safety, hygiene, and sanitation standards; Identify and coach emerging culinary talent; Analyze workflows to improve efficiency; Coordinate with front-of-house for customer satisfaction; Manage scheduling, resource allocation, and budget planning
Seniority
Senior, hands-on IC with leadership duties