Executive Sous Chef

Key Responsibilities

• Aid in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
• Lead kitchen operations
• Ensure consistent execution of menus, recipes, and plating standards across all outlets
• Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
• Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
• Monitor food quality, taste, portion control, and presentation
• Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
• Cover compliance with HACCP, food safety, sanitation, and health regulations
• Cook with front-of-house and banquet teams to ensure seamless service
• Support large-scale events, weddings, and VIP functions with precision and creativity
• Conduct performance evaluations and assist with hiring and scheduling of kitchen staff
• Maintain cleanliness, organization, and efficiency in all kitchen areas

Qualifications & Experience

• Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
• Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
• Formal culinary training or degree preferred
• Strong leadership, communication, and organizational skills
• Prioritize proven experience in multi-outlet kitchen operations
• Ability to work flexible hours, including weekends and holidays

Skills & Competencies

• Exceptional culinary technique and creativity
• Strong cost control and budgeting skills
• High standards for quality, consistency, and presentation
• Proven ability to motivate and lead diverse culinary teams
• Excellent problem-solving and time-management abilities
• Passion for luxury hospitality and guest satisfaction