Executive Sous Chef

Job Description

Job Description

POSITION SUMMARY

Lead daily culinary operations across Firefly’s food and beverage outlets, reporting to the Director of Food and Beverage. Oversee food quality, menu development, team training, staffing, purchasing, inventory, and cost controls. Establish consistent kitchen standards through organized preparation, hands-on leadership, and close coordination with outlet managers.

ESSENTIAL RESPONSIBILITIES:

· Coordinate production and service across outlets, matching preparation and staffing to covers, events, and operating needs.

· Supervise and develop Sous Chefs and culinary teams through training, service observation, coaching, and performance feedback.

· Verify food quality, recipes, portions, plating, and dietary procedures; lead service and support stations when needed.

· Support hiring, onboarding, scheduling, and coverage planning; resolve operational concerns with the Director of Food and Beverage.

· Monitor purchasing, receiving, inventory, yields, waste, and labor against approved budgets; recommend corrective actions.

· Maintain food safety and sanitation systems, review logs, and coordinate follow-up on equipment and facility issues.

· Lead menu development, recipe testing, costing, tastings, and seasonal changes in coordination with the Director of Food and Beverage. Maintain accurate recipe and production documentation.

· Help establish kitchen layouts, equipment readiness, training, and operating procedures as new outlets open.

· Coordinate with Food and Beverage leadership on service priorities and member feedback; exercise purchasing and personnel authority within delegated limits.

REQUIRED QUALIFICATIONS:

· At least five years of progressively responsible culinary experience, including at least two years supervising kitchen teams. Strong cooking, leadership, food safety, scheduling, and inventory skills.

· Ability to oversee several priorities and manage costs without sacrificing food quality.

PREFERRED QUALIFICATIONS:

· Executive Sous Chef or comparable leadership experience in a private club, luxury hotel, or operation with multiple dining outlets.

· Experience opening outlets, costing menus, and developing supervisors.

· Culinary education and recognized food safety manager certification are preferred.

KNOWLEDGE AND SKILLS:

· Equivalent practical experience and relevant training are welcome.

· Ability to understand safety instructions and communicate clearly with the team.

CERTIFICATIONS AND OTHER REQUIREMENTS:

1. Valid Driver’s License.

2. Food Safety Certification.

WORKING CONDITIONS AND PHYSICAL EFFORT:

· Working conditions are performed in both interior and exterior surroundings. Physical strength demands may require lifting, carrying, pulling or pushing objects weighing up to 50 pounds.

· Assigned shifts may include early mornings, evenings, weekends, and holidays. Work involves prolonged standing near the kitchen pass, frequent communication, and handling service supplies, with or without reasonable accommodation. Follow safe food handling and equipment procedures.