Executive Sous Chef

About the Role

The Executive Sous Chef coordinates, supervises, and directs all aspects of food production in assigned outlets, ensuring profitable F&B operations while maintaining high-quality products and service levels. This role involves training associates, enforcing food specifications, portion control, recipes, and sanitation standards, and collaborating with other departments to support overall resort operations and guest experience.

Responsibilities

• Coordinate, supervise, and direct all food production activities in assigned outlets.
• Train associates to meet corporate quality standards, enforce food specifications, portion control, recipes, and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Ensure compliance with all local health department sanitation laws.
• Work closely with other Food & Beverage managers to communicate operational changes and issues.
• Oversee daily kitchen operations, ensuring food portion size, visual appeal, taste, and temperature meet standards.
• Utilize daily forecasts and customer counts to manage par stock levels and prepare for business volume.
• Prepare and submit required reports accurately and promptly.
• Communicate physical maintenance issues to Engineering and follow up as needed.
• Attend property and department meetings as required.
• Make decisions in the best interest of guests, associates, and the resort.
• Effectively manage changes in business levels, staffing, menus, and operational priorities.
• Collaborate with other departments to support overall resort operations and guest experience.
• Coach and develop associates, conducting performance reviews in line with company standards.

Leadership Acumen

• Create and sustain a kitchen environment where the team has the best opportunity to succeed.
• Inspire the team through consistent culinary practices, regimented sanitation, and professional decision-making.
• Select, hire, and retain talent to build consistency in food production, safe food handling, and food quality improvement.

Requirements

• High school diploma or equivalent required; Associate degree or culinary degree preferred.
• 3–5 years of progressive culinary experience in high-volume operations (e.g., casinos, resorts, stadiums, amusement parks).
• Previous supervisory or leadership experience required.
• Strong organizational and time-management skills with the ability to manage multiple priorities in a fast-paced environment.
• Ability to manage high-volume food production while maintaining quality, consistency, and food safety standards.
• Strong communication and interpersonal skills for effective collaboration with associates, managers, and other departments.
• Demonstrated ability to lead, coach, develop, and motivate a diverse culinary team.
• Ability to manage change and adjust priorities based on business needs.
• Strong problem-solving and decision-making skills.
• Ability to remain calm and professional under pressure.
• Strong attention to detail and commitment to quality and consistency.
• Ability to work collaboratively with other departments and leadership teams.
• Flexible schedule, including weekends, holidays, evenings, and peak business periods.
• Ability to work in a fun, fast-paced, high-volume resort environment.