Executive Sous Chef

Job Summary The Executive Sous Chef plays a pivotal role in supporting the Executive Chef in managing all aspects of the kitchen operation. This role involves supervising kitchen staff, overseeing food production, maintaining food safety standards, and ensuring the timely and consistent preparation of high-quality dishes. The Executive Sous Chef will assist in menu planning, recipe development, and maintaining operational efficiency while ensuring exceptional food quality. This position requires a highly skilled culinary professional with strong leadership abilities, the ability to perform under pressure, and the expertise to oversee kitchen operations in the Executive Chef’s absence. Essential Job Duties and Responsibilities Culinary Operations & Production Management: Assist the Executive Chef in overseeing daily kitchen operations, ensuring all dishes are prepared and presented according to the established standards. Supervise kitchen staff during food preparation and service, ensuring smooth workflow and timely delivery of meals. Maintain consistency and quality across all food production areas, including hot line, pastry, and cold preparations. Ensure that all menu items are executed flawlessly, adhering to both guest expectations and food safety regulations. Step in for the Executive Chef in their absence, assuming full responsibility for the kitchen’s operations, including managing staff and ensuring quality control. Staff Supervision & Development: Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and other team members, ensuring they understand and execute the kitchen’s standards. Provide ongoing coaching to develop technical culinary skills, improve efficiency, and foster professional growth within the team. Conduct performance evaluations for kitchen staff, providing feedback and identifying areas for further development. Foster a positive, collaborative, and motivated team environment, encouraging creativity and maintaining high morale. Ensure the team follows kitchen procedures, safety standards, and all food safety regulations. Menu Development & Recipe Management: Collaborate with the Executive Chef to assist in menu planning, including creating new recipes, updating seasonal offerings, and maintaining a diverse and high-quality menu. Ensure that recipes are followed accurately and that dish presentations are consistent across all kitchen stations. Monitor guest feedback on menu items and work with the Executive Chef to adjust recipes or menu items accordingly. Assist in the development of special events and seasonal menus, incorporating local ingredients and trends to create innovative dining experiences. Food Safety & Quality Control: Ensure all kitchen operations adhere to food safety standards and local health codes, including proper food handling, storage, and sanitation procedures. Perform regular inspections of food preparation and storage areas to ensure compliance with cleanliness and safety regulations. Assist in managing kitchen inventory to ensure proper stock levels while minimizing food waste. Monitor and enforce proper hygiene standards, making sure that all kitchen staff follow sanitation procedures to maintain food safety. Inventory & Cost Control: Collaborate with the Executive Chef in managing food costs, inventory, and waste. Monitor food stock levels and manage orders in collaboration with suppliers to maintain adequate stock without overordering. Ensure portion control and manage kitchen resources effectively to avoid waste, contributing to cost-efficient kitchen operations. Assist in the preparation of budget forecasts and work with the Executive Chef to control expenses related to food purchasing and staff scheduling. Guest Experience & Satisfaction: Assist in creating memorable dining experiences for guests by ensuring that food is prepared to the highest standards and delivered promptly. Address guest feedback regarding food quality or preparation issues promptly and professionally, ensuring their satisfaction. Collaborate with front-of-house staff to ensure smooth communication and understanding of menu changes, specials, or dietary requests. Help design and implement culinary promotions or themed events to enhance the dining experience and attract guests. Work closely with the Executive Chef, Food & Beverage Director, and front-of-house team to ensure the smooth integration of kitchen operations with guest-facing services. Assist in coordinating with event managers and sales teams to ensure that culinary requirements for special events, banquets, or catering orders are met. Ensure that communication between the kitchen and dining room is seamless, addressing any guest concerns or special requests in a timely manner. Collaborate with other hotel departments to ensure that all service areas operate efficiently, including housekeeping and maintenance. Training & Development: Provide on-the-job training for new kitchen staff members, ensuring they understand kitchen standards and expectations. Assist in the development of training materials and manuals that align with the hotel’s culinary goals. Stay updated on new culinary techniques, trends, and health and safety regulations, sharing knowledge with the kitchen team to ensure continuous improvement. Organize training sessions on food safety, equipment handling, and new menu items to keep the team well-informed. Education and/or Experience Culinary degree or equivalent experience in a high-volume kitchen. 5+ years of experience in a culinary management role, with at least 2-3 years as an Executive Sous Chef or in a similar supervisory position. Strong knowledge of kitchen operations, menu planning, food safety regulations, and staff management. Experience in a leadership role in a high-volume environment with the ability to handle the pressures of peak service times. Skills/Specialized Knowledge Proven leadership skills, with a track record of managing and mentoring culinary teams effectively. Expertise in food preparation, presentation, and kitchen operations. In-depth knowledge of food safety, sanitation standards, and regulatory compliance. Strong ability to monitor inventory and food costs while maintaining quality and efficiency. Excellent communication skills, with the ability to interact effectively with both kitchen and front-of-house teams. Exceptional organizational and multitasking skills in high-pressure environments. Proficiency in kitchen management software, POS systems, and Microsoft Office Suite. Physical Demands Ability to work in a fast-paced, high-pressure environment while maintaining high standards of quality. Ability to stand for extended periods, lift and carry heavy materials, and operate kitchen equipment. Flexibility to work irregular hours, including nights, weekends, and holidays, based on business needs. Ability to work in varying temperatures, including hot kitchen environments and cold storage areas. Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Santa Monica Proper