Executive Sous Chef (All Genders)
Core
Lead kitchen operations, manage high-volume production, and develop culinary leadership talent.
Role type
Senior Executive Sous Chef (Operations & Leadership)
Builds
High-quality food products and a high-performing culinary team
Domain
Hospitality / Culinary Operations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Team leadership, shift management, KPI analysis, food safety compliance, operational strategy, mentorship, cost management, crisis resolution
Preferred skills
Data-driven decision making, cross-functional coordination, innovation in culinary processes
Technologies
None stated
Responsibilities
Lead and mentor kitchen staff and Area Managers, orchestrate shift handovers, analyze operational KPIs, enforce food safety standards, optimize kitchen efficiency
Seniority
Senior, hands-on IC with strategic oversight