Executive Sous Chef - Surfcomber

What You’ll Do The Executive Sous Chef is the strategic second‑in‑command of the culinary operation at the Surfcomber Hotel, partnering closely with the Executive Chef to lead daily operations, large‑scale production, and team development across multiple dining outlets and service styles. This Role Oversees Culinary Execution For Social Club Daily brunch operations French‑inspired dinner service Solei Beach Club Mediterranean‑meets‑South Beach cuisine Poolside, beach, cabana, and palapa dining Banquets & Catering In‑room dining support Seasonal activations and special events You will lead and support a culinary team of approximately 28 associates, ensuring consistency, creativity, and hospitality across all concepts. Key Responsibilities Collaborate with the Executive Chef to drive culinary excellence, operational consistency, and financial performance Lead daily culinary operations across breakfast, brunch, lunch, dinner, beach, pool, banquets, and events Serve as the operational leader in the absence of the Executive Chef, resolving issues calmly and confidently Supervise food production at all stations, assist cooks, and expedite service when needed Maintain exceptional food quality, presentation, timing, and brand standards Assist in menu development, tastings, recipe standardization, costing, and menu engineering Maintain strong floor presence and visibility during service periods Participate in daily lineups, menu meetings, and ongoing service education Ensure food is produced and served on a timely basis across all outlets Team Leadership & Development Supervise, mentor, coach, and inspire a diverse culinary team Interview, hire, onboard, train, and retain top culinary talent Identify high‑potential team members and support internal development Plan, assign, and direct work; appraise performance; reward and discipline appropriately Foster a professional, inclusive, and high‑performance kitchen culture Enforce company policies, safety procedures, sanitation standards, and health regulations Address employee concerns, resolve conflicts, and maintain positive team morale Financial & Administrative Responsibilities Assist with labor management, scheduling, payroll controls, and overtime management Monitor food costs, waste, prep pars, and production efficiency Support purchasing, ordering, inventory management, receiving, and vendor relationships Ensure all products are received in correct quantities and quality Assist with forecasting, budgeting, and financial target achievement Complete required paperwork, reports, schedules, and documentation accurately and on time Ensure compliance with health department regulations and company standards Operational Excellence Maintain high levels of cleanliness, organization, and readiness across all kitchen areas Supervise daily cleaning of prep kitchens, cooking lines, dish areas, and walk‑ins Drive systems, structure, and SOPs across prep, production, and communication Maintain strong collaboration between front‑of‑house and back‑of‑house teams Support continuous improvement initiatives that elevate efficiency and guest experience What You Bring Minimum 5 years of progressive culinary leadership experience in high‑volume, full‑service restaurants, hotels, or lifestyle hospitality environments Previous Sous Chef or Executive Sous Chef experience strongly preferred Experience overseeing multiple outlets and banquets/catering simultaneously Strong leadership, organizational, and communication skills Passion for diverse cooking techniques, ingredients, equipment, and industry trends Proficiency with Microsoft Office Suite, POS systems, inventory/procurement software, and payroll/timekeeping systems Ability to read, execute, and enforce recipes, standards, and food safety requirements Culinary degree preferred; equivalent experience considered Food Handler Certification and required sanitation certifications Flexible schedule, including mornings, nights, weekends, and holidays EEO Statement We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. We welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientations, gender identities, and genders. For our complete EEO policy click here. Be 100% You. Be The Ultimate Host. Spark Joy. #J-18808-Ljbffr