Position Description

Position Title:

Executive Sous Chef / Chef de Cuisine

Department:

Food and Beverage – Culinary

Reports To:

Executive Chef

FLSA Designation:

Exempt – Salaried

Job Summary

This position contributes to the success of the property by directing the culinary operations and food quality in the absence of the Executive Chef. The Executive Sous Chef is expected to be a hands-on leader, maintaining the highest standards of quality for guests, while overseeing training, scheduling, and motivating the culinary team.

This role carries responsibility for the daily operations of the primary kitchen, as well as overall profitability of the outlets under supervision.

Job Functions

Note: the following duties and responsibilities are not all-inclusive.

• Lead by example in culinary technique and hospitality skills.
• Assist as needed to ensure smooth, timely, and high-quality service.
• Order, receive, and store products while ensuring specifications are met.
• Maintain cleanliness and organization of kitchen facilities.
• Ensure consistency of product and style with a focus on food quality, taste, and presentation.
• Maintain a safe and sanitary work environment in accordance with health and safety codes.
• Support menu development, creativity, revision, and implementation, including costing and standards.
• Foster positive communication with guests, vendors, co-workers, and management.
• Supervise and schedule all kitchen staff according to budget and business levels.
• Monitor kitchen payroll, ordering, and administrative functions.
• Recommend staffing actions including hiring, promotions, wage adjustments, discipline, and terminations.
• Conduct evaluations and performance appraisals as required.
• Provide coaching, counseling, and continued staff development.
• Build strong working relationships with service staff and promote teamwork between kitchen and service teams.
• Ensure employees maintain high standards of appearance and hygiene.
• Provide necessary resources for staff, including supplies, equipment, and inventory.
• Ensure proper care and maintenance of equipment.
• Report unsafe conditions and equipment needing repair.
• Perform additional duties as requested by the Executive Chef.

Job Requirements

• Ability to drive company vehicles (van/golf cart) with a clean driving record.
• Ability to maintain composure and efficiency in high-stress environments.
• Strong interpersonal, organizational, and multi-tasking skills; detail-oriented.
• Ability to communicate effectively and convey information clearly.
• Physical ability to stand for extended periods near hot equipment and to lift up to 100 lbs.
• Ability to work on slippery surfaces and under pressure.
• Flexible schedule with availability for long hours, weekends, and holidays.
• Strong communication and leadership skills to motivate and manage staff.
• Commitment to excellent guest relations and professional standards.

Qualifications

• High School Diploma or GED equivalent.
• Culinary Degree required.
• Current Food Handler’s Card required.

Related Work Experience

• 1–3 years in a kitchen management position.
• Hospitality and customer service experience preferred.
• Experience in baking and pastries.
• Familiarity with all commercial kitchen equipment.