Executive Sous Chef - Surfcomber

What You'll Do

The Executive Sous Chef is the strategic second-in-command of the culinary operation at the Surfcomber Hotel, partnering closely with the Executive Chef to lead daily operations, large-scale production, and team development across multiple dining outlets and service styles.

• Daily brunch operations
• French-inspired dinner service
• Solei Beach Club
• Mediterranean-meets-South Beach cuisine
• Poolside, beach, cabana, and palapa dining
• Banquets & Catering
• In-room dining support
• Seasonal activations and special events

Key Responsibilities Include

• Collaborate with the Executive Chef to drive culinary excellence, operational consistency, and financial performance
• Lead daily culinary operations across breakfast, brunch, lunch, dinner, beach, pool, banquets, and events
• Serve as the operational leader in the absence of the Executive Chef, resolving issues calmly and confidently
• Supervise food production at all stations, assist cooks, and expedite service when needed
• Maintain exceptional food quality, presentation, timing, and brand standards
• Aid in menu development, tastings, recipe standardization, costing, and menu engineering
• Maintain strong floor presence and visibility during service periods
• Participate in daily lineups, menu meetings, and ongoing service education
• Ensure food is produced and served on a timely basis across all outlets

Team Leadership & Development

• Lead, mentor, coach, and inspire a diverse culinary team
• Interview, hire, onboard, train, and retain top culinary talent
• Identify high-potential team members and support internal development
• Plan, assign, and direct work; appraise performance; reward and discipline appropriately
• Foster a professional, inclusive, and high-performance kitchen culture
• Enforce company policies, safety procedures, sanitation standards, and health regulations
• Address employee concerns, resolve conflicts, and maintain positive team morale

Financial & Administrative Responsibilities

• Assist with labor management, scheduling, payroll controls, and overtime management
• Monitor food costs, waste, prep pars, and production efficiency
• Support purchasing, ordering, inventory management, receiving, and vendor relationships
• Ensure all products are received in correct quantities and quality
• Assist with forecasting, budgeting, and financial target achievement
• Complete required paperwork, reports, schedules, and documentation accurately and on time
• Ensure compliance with health department regulations and company standards

Operational Excellence

• Maintain high levels of cleanliness, organization, and readiness across all kitchen areas
• Supervise daily cleaning of prep kitchens, cooking lines, dish areas, and walk-ins
• Drive systems, structure, and SOPs across prep, production, and communication
• Maintain strong collaboration between front-of-house and back-of-house teams
• Support continuous improvement initiatives that elevate efficiency and guest experience