Executive Sous Chef

Essential Duties

• Lead all back-of-house catering operations, ensuring organized, efficient, and high-quality preparation and execution of events
• Partner closely with the Catering Manager to align culinary production with event needs and timelines
• Oversee scheduling, labor planning, and daily workflow within catering operations
• Cook on-site as needed to support operations
• Identify and implement opportunities
• Provide real-time coaching and corrective guidance during service
• Step into interim leadership roles within outlets as needed to support operations
• Support seasonal and ongoing menu development across outlets
• Deliver noticeable improvement in food quality, consistency, and presentation across all outlets within timeline and priorities as discussed with Executive Chef and Assistant Director of F&B
• Lead, mentor, and inspire a team of year-round and seasonal Managers, Supervisors, and Culinary Teams across quick service, full service, and banquet operations
• Partner with Leadership to build and execute strategic budgets, ensuring food quality, guest satisfaction, and profitability across all outlets
• Dedicate on-site time at outlets weekly, ensuring consistency in service and standards
• Drive strong food cost management, menu engineering, and vendor partnerships
• Collaborate with resort leadership to create a food culture that includes seasonal menus, specialty events, and innovative catering programs
• Ensure all team members complete required food safety certifications and maintain accurate record-keeping of compliance
• Accurately count and enter month end inventory, ensuring alignment with budget goals and identifying opportunities to exceed financial targets
• Attend required meetings punctually, take on additional responsibilities as assigned by the Executive Chef, and complete all in-person and online trainings within designated deadlines

Experience, Knowledge, Skill And Ability Requirements

• High School Diploma, or equivalent, required
• Culinary degree, preferred
• Serv Safe Manager certification, or equivalent
• 6+ years proven experience as a culinary multi-outlet leader in a resort or hotel environment
• Experience in new restaurant concepts from development to fruition
• Strong track record in financial management, food costing, and labor controls
• Knowledge of systems such as Workday, FoodTrak, and US Foods ordering platform preferred
• Proficient computer and administrative skills; familiarity with Microsoft Office required
• Strong people leadership skills

Physical Demands and Working Conditions

• This position may be required to work evenings, weekends and holidays
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation