Executive Sous Chef

Executive Sous Chef A renowned hospitality group is seeking an executive sous chef to partner with the executive chef in driving culinary innovation, team leadership, and memorable guest experiences. This is an excellent opportunity to grow your career with a company known for creativity, a collaborative team culture, and dedication to service excellence. Executive Sous Chef Benefits & Compensation Competitive base salary Comprehensive health benefits package Paid time off and holiday benefits Supportive, inclusive company culture Career advancement opportunities within a respected hospitality group Executive Sous Chef Requirements & Qualifications Minimum 2 years of previous sous chef experience in a high-volume, full-service restaurant 2 or 4 year degree in Culinary Arts or Hospitality Management preferred Food Handler Certification and Alcohol Awareness Certification (if applicable) Proven ability to lead, organize, and motivate teams while managing multiple priorities Strong verbal and written communication skills; comfortable handling difficult situations diplomatically Ability to work a flexible schedule including weekends, holidays, mornings, and nights Capacity to stand, walk, and lift up to 50 lbs regularly in a hot and fast-paced kitchen environment Executive Sous Chef Preferred Background & Skills Advanced knowledge of culinary arts, pastry, banquet, and in-room dining Experience with inventory management and procurement, including receiving and stocking procedures Familiarity with restaurant POS systems, inventory, payroll, and timekeeping software Ability to train, develop, and coach kitchen staff effectively Familiarity with financial metrics, budgeting, and cost controls Executive Sous Chef Day-to-Day Responsibilities Supervise, support, and motivate the kitchen team to deliver exceptional food and service Oversee kitchen operations and production at all stations, stepping in for the executive chef as needed Lead the preparation, design, and execution of menu items, ensuring consistency and creativity Track labor and food costs, manage inventory, and uphold receiving and stocking standards Maintain high cleanliness and safety standards throughout all kitchen and storage areas Assist in hiring, conducting performance appraisals, and training and developing staff Proactively identify and solve problems, ensuring smooth operations and an outstanding guest experience If you’re passionate about leading culinary teams, driving excellence, and bringing memorable guest experiences to life, we invite you to apply. #J-18808-Ljbffr