Executive Sous Chef

Executive Sous Chef

Workplace Hospitality builds dining and hospitality programs that work, day after day. Chef-led menus designed around the people and the operational reality of each space. Reliable across locations, consistent across shifts, flexible enough to fit the way your business actually runs. Programs leaders can count on, and employees come back for. Good food. Good people. Done right.

The Executive Sous Chef oversees specific station's culinary operations, including menu development, food production, and safety compliance. The primary focus is to maintain high-quality standards, manage a culinary team, and collaborate with other departments to deliver exceptional culinary experiences to guests.

Job Responsibilities

• Create visually stunning and artistic food presentations that align with the operation's style and brand
• Collaborate with the culinary team to develop new menu items and seasonal offerings
• Ensure all cold food preparations are executed with precision, paying close attention to flavor, texture, temperature, and presentation
• Adhere to all food safety and sanitation guidelines and procedures. Handle, store, and rotate food products properly to minimize waste and maintain freshness
• Keep the grill area clean, organized, and sanitized
• Maintain a clean and organized work area, including refrigeration units, to meet food safety and sanitation standards
• Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost
• Assist in the receiving, storage, and rotation of cold food ingredients to minimize waste and ensure freshness
• Stay up to date with industry trends, new techniques, and ingredients to continually enhance the station
• Train and mentor junior culinary team members on cold food preparation techniques, plating aesthetics, and sanitation practices
• Collaborate with other kitchen departments to ensure smooth operations during service and timely food delivery

Qualifications

Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Requires advanced knowledge of the principles and practices within the food profession Proficiency in managing budgets, controlling costs, and optimizing resources Requires experiential knowledge of management of people and/or problems