Executive Sous Chef 1

About the role

The Executive Sous Chef 1 works under the direction of the Executive Chef as the second culinarian in a department where the managed volume is between $1.51-3.5M annually. This position acts as a second level leader for the kitchens and is solely accountable for a cost center. This role also leads a kitchen site independently and assumes full ownership of the kitchens when the Executive Chef is not onsite.

Responsibilities

• Oversee the preparation of meals for guests
• Maintain food inventory
• Adjust food production to meet fresh ingredients availability
• Oversee hourly team members on a day-to-day basis
• Contribute to menu development
• Lead and support a collaborative kitchen team
• Manage food costs, portion control, and waste reduction while adhering to budget guidelines
• Supervise, train, and manage kitchen staff in safety, sanitation, and production practices
• Ensure guest satisfaction with culinary offerings

Qualifications

• 5+ years of professional experience, including 3+ years in culinary roles
• Degree in Culinary Arts preferred
• Skilled in food preparation, menu planning, execution, and quality control
• Strong focus on guest satisfaction, menu responsiveness, and maintaining cooperative relationships across departments