Executive Sous Chef

Duties & Responsibilities

• Lead culinary operations across all 11 resort outlets, coordinating kitchens, maintaining consistency, and ensuring every guest experience reflects our standards.
• Hire, coach, and develop sous chefs and line cooks; conduct performance evaluations and build a culture of craft and continuous improvement.
• Train staff on proper cooking techniques, portion control, nutrient retention, and new menu items and specials.
• Own food cost: manage product ordering, conduct monthly inventories, minimize waste, and keep labor within budget.
• Enforce rigorous sanitation, food safety, labeling, and equipment standards across all kitchens, seasonal and year-round.
• Oversee receiving and storage of product, ensuring compliance with purchasing guidelines.
• Build and manage schedules across all kitchen staff, balancing coverage and labor efficiency.
• Inspect the associate dining area daily for food quality and sanitation.
• Serve as a steady, present leader across outlet concepts, from a busy pub shift to a plated banquet.
• Other duties as assigned.

What you bring

• 3–5 years of culinary management experience, ideally in a multi-outlet resort, hotel, or 4- to 5-diamond environment.
• The range to lead across formats, you're as comfortable directing a high-volume pub kitchen as you are executing a fine dining tasting menu.
• A proven track record developing kitchen teams and holding standards without losing people.
• Strong financial acumen: food cost, labor management, and budget adherence are second nature to you.
• Composure under pressure, sharp organizational skills, and a solutions-first mindset.
• A culinary degree or certification is a strong plus.
• A valid driver's license with a clean driving record (required for insurance purposes).
• Flexibility to work weekends, holidays, and extended hours during peak seasons, this is resort hospitality, and our busiest moments are when guests need us most.