Executive Sous Chef

About the role

The Executive Sous Chef is responsible for the day-to-day leadership, execution, and oversight of all culinary operations at Recess Hotel & Club. This position partners closely with the Executive Chef to ensure exceptional food quality, operational excellence, financial performance, and team development across all restaurant outlets, banquet operations, in-room dining, club dining, employee dining, and special events.

Responsibilities

• Ensure all culinary operations consistently reflect and uphold the brand standards, service philosophy, and guest experience expectations of Recess Hotel & Club.
• Provide daily leadership and oversight of all culinary operations throughout Recess Hotel & Club, ensuring exceptional quality, consistency, and execution across all dining venues, banquet functions, club operations, in-room dining, employee dining, and special events.
• Partner with the Executive Chef to execute the culinary vision, operational goals, and financial objectives of the department.
• Lead and develop Sous Chefs, Kitchen Supervisors, and culinary team members through training, coaching, performance management, and ongoing professional development.
• Oversee all aspects of food production, preparation, presentation, and service to ensure adherence to established recipes, standards, and specifications.
• Maintain the highest standards of food quality, portion control, taste, temperature, and visual presentation.
• Ensure kitchens are properly staffed, organized, and prepared to meet forecasted business levels and service demands.
• Collaborate with Food & Beverage leaders to ensure seamless execution of all guest, member, and event experiences.
• Respond to guest concerns and feedback in a timely and professional manner, implementing solutions that enhance guest satisfaction.
• Manage labor productivity through effective scheduling, staffing, and deployment of culinary team members.
• Monitor food costs, labor costs, inventory levels, waste, and purchasing practices to support departmental financial goals.
• Review and approve product orders, ensuring proper quality, quantity, pricing, and vendor compliance.
• Oversee receiving, storage, rotation, and requisition procedures to maintain product integrity and minimize loss.
• Aid in budgeting, forecasting, menu costing, and menu engineering initiatives.
• Collaborate with the Executive Chef on menu development, seasonal offerings, culinary innovation, and special event programming.
• Conduct daily line checks and kitchen inspections to ensure compliance with quality, sanitation, and safety standards.
• Ensure compliance with all company policies, standard operating procedures, and culinary standards.
• Maintain compliance with all local, state, and federal health department regulations, food safety requirements, and HACCP standards.
• Lead sanitation and food safety training initiatives and ensure proper food handling, storage, labeling, and temperature controls are consistently followed.
• Conduct performance evaluations, disciplinary actions, and recognition initiatives in accordance with company policies.
• Prepare and review departmental reports including labor reports, payroll, inventory reports, food cost reports, production sheets, and operational summaries.
• Support recruitment, interviewing, onboarding, and retention efforts for culinary team members.
• Participate in Manager on Duty coverage and hotel leadership initiatives as assigned.
• Foster a culture of teamwork, accountability, professionalism, and continuous improvement throughout the culinary department.
• Maintain regular attendance and flexibility to work evenings, weekends, holidays, and extended hours as business levels require.
• Perform other duties as assigned by the Executive Chef or hotel leadership.

Qualifications

• Minimum of 5 years of progressive culinary leadership experience in a luxury hotel, resort, private club, or high-volume restaurant environment, including at least 2 years in a Sous Chef or equivalent management role.
• Culinary degree, formal culinary training, or equivalent combination of education and experience preferred.
• Proven experience leading multiple outlets, banquet operations, and high-volume food production environments.
• Strong knowledge of food preparation techniques, culinary trends, menu development, food costing, inventory management, purchasing, and labor management.
• Comprehensive understanding of food safety regulations, sanitation standards, and local health department requirements.
• Demonstrated ability to lead, motivate, coach, and develop high-performing culinary teams.
• Strong financial acumen with experience managing food costs, labor costs, budgets, and operational performance metrics.
• Excellent organizational, planning, problem-solving, and decision-making skills.
• Able to prioritize multiple projects and adapt effectively in a fast-paced, service-driven environment.
• Strong verbal and written communication skills with the ability to interact professionally with guests, members, team members, and leadership.
• Proficiency with scheduling, payroll, inventory, purchasing, and culinary management systems preferred.
• Maintain a professional appearance and demeanor consistent with the standards of Recess Hotel & Club.
• Able to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require.
• Able to stand and walk for extended periods and frequently lift, carry, push, and pull up to 50 pounds.
• Able to maintain confidentiality and exercise sound judgment when handling sensitive information.
• Demonstrated commitment to delivering exceptional guest experiences while upholding company values and service standards.