The Executive Sous Chef is responsible for directing and overseeing the entire food service operations throughout the property, including both restaurants and banquets. This position aims to provide the optimal service possible while operating within predetermined budgetary guidelines and limitations. Responsibilities include:

• Providing overall leadership in the creative development and quality assurance of culinary operations.
• Directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing.
• Implementing new menus and ongoing quality assurance processes and systems.
• Promoting and facilitating an interactive leadership role for the established culinary departments.
• Supervising and supporting the day-to-day activities in all kitchens by delegating authority and monitoring operating standards.
• Engaging with communities to successfully promote the restaurants and other food and beverage offerings.

Additional duties include:

• Developing culinary staff, mentoring cooks of all levels, and holding quarterly trainings on fundamentals of technique, quality standards, and professional behavior.
• Working closely with Sales and Marketing to drive new initiatives for all food and beverage outlets.
• Running all off-site special events and maintaining direct contact with clients.
• Assisting in staff recruitment and collaborating with top culinary schools across the country.
• Conducting audits and trainings to ensure compliance with safety and sanitation standards.

To qualify, candidates must have:

• 3-5 years prior experience as an Executive Sous Chef or equivalent.
• Excellent verbal and written communication skills.
• Strong training and team building capabilities.
• Proficiency in Microsoft applications and ability to work under pressure.

The base pay start rate is $150,000/Yr. We offer a competitive benefit package for full-time, regular team members.

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.

• 3-5 years prior experience as an Executive Sous Chef, Chef de Cuisine, or equivalent at a luxury resort/high-end resort.
• Excellent verbal and written communication skills.
• Strength in training and team building programs.
• Ability to multi-task and oversee multiple property culinary departments.
• Knowledge of health department rules and regulations, liquor laws, and regulations.
• Proficiency in Microsoft applications (Excel/Word/Outlook).
• Strong customer service aptitude.
• Proven leadership skills and ability to motivate associates.