Executive Sous Chef

About the role

The Executive Sous Chef leads kitchen operations across all food outlets, ensuring high‑quality dishes, guest satisfaction and financial performance. The role combines hands‑on cooking with staff supervision, menu development and strict adherence to sanitation standards.

Key responsibilities

• Oversee food preparation in banquets, restaurants, room service, bar/lounge and employee cafeteria.
• Supervise cooks and kitchen staff, set performance standards and provide coaching.
• Develop and update menus, create decorative food displays and ensure presentation excellence.
• Manage purchasing, receiving, inventory control and food cost budgeting.
• Ensure compliance with food safety, sanitation and temperature control regulations.
• Handle guest feedback, resolve complaints and drive exceptional customer service.

Required profile

• High school diploma/GED with 6 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 4 years experience.
• Proven ability to lead kitchen teams, train staff and maintain high culinary standards.
• Strong understanding of budgeting, cost control and safety procedures.

Required skills

• Food safety certification and knowledge of sanitation standards.
• Menu development and culinary technique expertise.
• Inventory management and purchasing controls.