Full-Time - Executive Sous Chef

About the Role

Lead back-of-house culinary operations in a high-volume environment, partnering with the Executive Chef to deliver exceptional guest experiences.

Responsibilities

• Plan and execute event-driven menus in collaboration with the Executive Chef
• Oversee food production across multiple outlets
• Supervise and train kitchen staff
• Manage schedules and maintain budget and food cost targets
• Enforce food safety and sanitation standards
• Collaborate with front-of-house and concessions teams to ensure seamless guest experiences
• Promote safety, teamwork, and inclusivity

Qualifications & Skills

• Strong leadership and culinary skills
• Ability to manage high-pressure environments
• Knowledge of food safety standards
• Experience in menu planning and team supervision