Executive Sous Chef
Core
Backbone of the kitchen executing the Executive Chef's vision, supervising daily operations, and leading the culinary team to deliver high-standard food and service.
Role type
Senior IC Executive Sous Chef
Builds
High-quality food and dining experiences for guests across the property
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary operations)
Required skills
Menu development and standardization, cost control (food and labor), staff leadership and development, kitchen operations management, recipe creation, vendor negotiation, safety and sanitation enforcement, scheduling and productivity optimization
Preferred skills
Seasonal ingredient utilization, problem-solving, adaptability during high-volume service
Technologies
Kitchen management systems, POS systems, inventory management tools
Responsibilities
Supervise day-to-day kitchen operations and utility staff, develop and train sous chef and line employees, control food and labor costs, evaluate and update menus, ensure safety and sanitation compliance, manage vendor relationships for purchasing, optimize staff scheduling for productivity
Seniority
Senior, hands-on IC