Executive Sous Chef

Responsibilities

• Aid in overseeing all daily culinary operations throughout the resort, including restaurant, lounge, banquet, pool, café, in-room dining, employee dining, and special event operations.
• Lead all culinary operations in the absence of the Executive Chef while ensuring consistency, quality, sanitation, and operational standards are maintained.
• Serve as a hands-on culinary leader responsible for daily kitchen execution, operational flow, and team accountability across all outlets.
• Partner closely with the Executive Chef in driving culinary vision, operational strategy, training, and kitchen culture.
• Supervise and direct culinary leadership teams, cooks, stewards, and kitchen staff to ensure efficient and consistent operations.
• Maintain a strong leadership presence in the kitchen while supporting culinary execution, operational efficiency, and team development.
• Monitor food quality, consistency, presentation, portioning, taste, temperature, and overall culinary standards throughout all outlets.
• Assist in developing and implementing culinary SOPs, operational procedures, recipes, training materials, sanitation standards, and luxury culinary service standards.
• Recruit, onboard, train, coach, and develop culinary team members in alignment with Viceroy luxury hospitality standards and service expectations.
• Ensure all culinary team members are properly trained on recipes, specifications, portion control, food safety, sanitation, operational procedures, and quality standards.
• Participate in mock service exercises, operational walkthroughs, opening activations, and pre-opening leadership initiatives.
• Support pre-opening operational setup, kitchen organization, equipment planning, inventory setup, and operational readiness initiatives.
• Assist with menu development, recipe standardization, seasonal offerings, banquet menus, employee dining menus, and special event culinary planning.
• Ensure compliance with all local health department regulations, food safety standards, sanitation procedures, and operational policies.
• Assist with labor management, scheduling, payroll review, productivity controls, and staffing plans to support operational and financial goals.
• Ensure culinary operations remain aligned with labor budgets, food cost targets, forecasting expectations, and operational standards.
• Maintain accountability for kitchen organization, prep execution, line readiness, sanitation, and culinary consistency during all service periods.
• Respond promptly and professionally to guest concerns, special requests, and service recovery situations.
• Support Stewarding operations and maintain cleanliness, organization, and sanitation standards throughout all culinary and back-of-house areas.
• Communicate maintenance concerns and operational issues promptly to Engineering and resort leadership.
• Aid in operational reports, action plans, forecasting, scheduling, and departmental communications.
• Utilize proper communication and teamwork to support operational efficiency throughout all culinary operations.
• Attend required meetings, trainings, and departmental lineups.
• Participate in MOD coverage and support operational leadership responsibilities throughout the resort as needed.

Qualifications

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Familiarity with pastry and bakery operations is considered an asset.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.