The Executive Sous Chef is responsible for coordinating the production of food for all banquet, events, and catering operations, as well as bar and restaurant operations. This role manages and oversees all food preparation and culinary operations site-wide, including restaurants, bar, banquets, and support areas such as purchasing and the dish room. The Executive Sous Chef supervises, directs, and develops all kitchen staff to ensure consistent, high-quality products are produced. Additionally, they execute and ensure compliance with food safety and sanitation requirements for all venues, while sharing and exhibiting culinary talents and guiding, training, and developing staff.

The position involves monitoring and improving guest and associate satisfaction levels while controlling and maximizing financial performance.

In terms of responsibilities, the Executive Sous Chef:

• Manages kitchen management teams and provides direction for day-to-day operations.
• Understands associate positions well enough to perform duties in their absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Advocates sound financial/business decision-making skills.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure guest service and operational needs are met.
• Establishes and maintains open, collaborative relationships with associates.
• Solicits associate feedback and reviews associate satisfaction results.
• Supervises and coordinates activities of cooks and associates engaged in food preparation.

The Executive Sous Chef also develops and implements guidelines and control procedures for purchasing and receiving areas, establishes performance goals, and ensures associate understanding of safety standards.

To ensure culinary standards are met, the role includes:

• Providing recommendations and directions for menu development.
• Monitoring raw and cooked food product quality.
• Ensuring compliance with food handling and sanitation standards.
• Maintaining purchasing, receiving, and food storage standards.

Exceptional customer service is also a key focus, as the Executive Sous Chef improves service by communicating effectively with guests to understand their needs, manages day-to-day operations, and displays leadership in guest hospitality.

Finally, this role involves managing and conducting human resource activities, including participating in interviewing and hiring team members, using training tools to train new associates, and ensuring associates understand company expectations.

• Relocation Assistance.
• Salary range $87,000 - $100,000 with bonus plan.

• High school diploma or GED; 6 years’ experience in culinary, food and beverage, or related area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in culinary, food and beverage, or related area.
• Knowledge of food safety and sanitation standards.
• Strong leadership and communication skills.
• Experience in kitchen management and team development.