Executive Sous Chef
$65k - $80kGolden Nugget Hotels & Casinos
Executive Sous Chef
Catch Hospitality Group is built on active thinking, active feedback, and a team-first mentality. Guided by our core principles—Great Food, Great Service, Great Vibe. Our continued expansion, including high-profile openings across key markets, reflects our focus on internal mentorship, leadership development, and promoting from within as we grow.
Position Overview: The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations while maintaining the highest standards of food quality, cleanliness, organization, and efficiency. This role is hands-on, leadership-driven, and ideal for a culinary professional passionate about mentoring teams, driving consistency, and delivering exceptional dining experiences in a high-energy, high-volume environment.
Benefits:
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, amusements, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid sick leave
- Paid time off
- Monthly discretionary bonus potential
Responsibilities:
- Oversee daily kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations
- Maintain food quality, consistency, and presentation standards during all services
- Train, mentor, and develop kitchen staff while fostering a positive, team-oriented culture
- Supervise inventory, food rotation, and storage to minimize waste and control costs
- Collaborate with the Executive Chef on menu development and product innovation
- Manage workflow and staffing to ensure efficient kitchen operations during high-volume service
- Enforce food safety, sanitation, and workplace safety standards
- Support cross-department collaboration to ensure seamless guest experiences
Qualifications:
- 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments
- Proven ability to lead and mentor large kitchen teams in fast-paced, high-pressure settings
- Advanced culinary skills and strong product knowledge, including seasonal and ingredient-driven cooking
- Experience with menu development, quality control, and cost management
- Solid understanding of food safety, sanitation, and HACCP standards
- Strong leadership, communication, time-management, and organizational skills
- Culinary degree or formal training is a plus; food safety certifications preferred
EEO *Application deadline is 4/30/26. Pay Range USD $65,000.00 - USD $80,000.00 /Yr.
Vacancy posted 3 days ago
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