Executive Sous Chef
Core
Lead culinary operations and drive innovation for a luxury hotel's 24-hour dining service, focusing on locally-sourced menus and team development.
Role type
Senior IC Executive Sous Chef
Builds
Unique, locally-sourced dishes and menu concepts for hotel guests
Domain
Luxury hospitality / Culinary arts
Required skills
Culinary operations leadership, team supervision (pastry and savory), menu creativity, financial performance management, guest engagement
Preferred skills
Post-secondary diploma or degree in culinary arts
Technologies
N/A
Responsibilities
Lead and develop pastry and savory teams, demonstrate menu creativity through development and implementation, manage culinary operations in a 24-hour environment, engage with guests and team members
Seniority
Senior, hands-on IC