Executive Sous Chef
Core
Senior culinary leader supporting the Senior Executive Chef in directing culinary operations across multiple restaurants, banquet kitchens, seasonal outlets, production kitchens, and employee dining at a resort.
Role type
Senior IC Executive Sous Chef
Builds
Consistent food quality, financial performance, and guest satisfaction across multi-outlet resort operations
Domain
Hospitality / Resort / Culinary Operations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Multi-outlet kitchen operations, team leadership and coaching, menu development and costing, food safety and sanitation compliance, inventory and purchasing management, financial P&L analysis, staff scheduling and recruitment
Preferred skills
Culinary or hospitality degree, experience with Yellow Dog/Coupa/Workday systems, HACCP knowledge
Technologies
Yellow Dog, Coupa, Workday, Microsoft Office
Responsibilities
Provide operational leadership across restaurants, banquets, and seasonal venues; lead, coach, and develop culinary teams; manage food cost, labor, and inventory budgets; enforce food safety and sanitation standards; collaborate on seasonal menus and recipe costing; conduct outlet visits to evaluate quality and operational needs
Seniority
Senior, hands-on IC with strategic oversight