Executive Sous Chef - SL

About the role

Join a role where your culinary leadership and creativity shape exceptional dining experiences every day. As the Executive Sous Chef, you will provide hands on guidance within a small but dynamic culinary operation—overseeing menu planning, program execution, and staff development. You’ll work closely with both internal partners and external clients, managing the full catering process from initial concept through seamless execution. In this role, you’ll support the Executive Chef in directing all kitchen operations within the convention center, ensuring consistent delivery of high-quality food and service. You will lead and mentor the culinary team, uphold safety and sanitation standards, and play a vital part in executing diverse menus for largescale events, banquets, conventions, and hospitality services. This is an opportunity to make a direct impact on guest experience while driving operational excellence behind the scenes.

Responsibilities

• Contribute to menu creation and customization based on client needs, seasonal ingredients, and dietary requirements.
• Support high quality- food preparation and presentation for large events.
• Oversee daily kitchen operations to maintain strong preparation, service, and quality standards.
• Cook with a focus on flavor, presentation, and customer satisfaction.
• Coordinate with event managers to ensure food service aligns with event timelines.
• Maintain compliance with all health, safety, and food handling- regulations.
• Aid in budget oversight, cost control, and waste reduction.
• Train, mentor, and motivate kitchen staff to enhance skills and efficiency.
• Supervise team communication and organization to support smooth operations.
• Collaborate with other departments to help deliver a seamless guest experience.

Requirements

• Experience as a Sous Chef or similar role in a high-volume- kitchen.
• Strong culinary knowledge across multiple cuisines and techniques.
• Leadership skills with the ability to develop and motivate staff.
• Solid organization and time management- abilities.
• Ability to perform under pressure and manage multiple tasks.
• Knowledge of food safety, sanitation, and inventory practices.
• Clear, effective communication skills.
• Ability to work safely in tight, noisy, and temperature variable- environments; able to lift up to 50 lbs.
• Flexibility to work nights, weekends, holidays, and extended hours.

Qualifications

• Education Requirement: Associate degree or equivalent experience
• Related Experience: 1 year