Executive Sous Chef
Core
Second-in-command supporting the Executive Chef in driving operational excellence, menu innovation, and financial management across all resort kitchens.
Role type
Senior culinary operations leader (Executive Sous Chef)
Builds
High-volume culinary operations, innovative menus, and consistent guest dining experiences for luxury resort outlets
Domain
Luxury hospitality / Fine dining / Resort operations
Required skills
Culinary leadership, menu development, budgeting, food cost control, HACCP compliance, team training, event management, inventory control, stakeholder engagement
Preferred skills
Banquet management, multi-venue resort operations, succession planning
Technologies
None explicitly listed
Responsibilities
Oversee daily kitchen operations and ensure food quality standards; Assist in menu creation and seasonal promotions; Manage culinary budgets and food cost variances; Lead, train, and develop culinary staff; Ensure health, safety, and HACCP compliance; Handle guest culinary issues and VIP interactions
Seniority
Senior, hands-on IC with leadership scope