Executive Sous Chef

Department: Culinary / Kitchen Operations

Position Summary:

The Executive Sous Chef is the second-in-command in the kitchen and plays a critical leadership role in overseeing day-to-day culinary operations. They assist the Executive Chef in managing all kitchen staff, ensuring consistent food quality, enforcing sanitation standards, and meeting production schedules. This position demands strong organizational, leadership, and culinary skills.

Key Responsibilities:

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Supervise kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers.
• Oversee food production to ensure consistency, portion control, quality, and presentation.
• Manage and coordinate large batch production and high-volume service with precision.
• Ensure compliance with food safety, hygiene, and health standards at all times.
• Contribute to menu planning, costing, and seasonal updates in collaboration with the Executive Chef.
• Monitor inventory levels, requisition supplies, and control food waste.
• Train, mentor, and evaluate kitchen employees to maintain high team performance.
• Step in for the Executive Chef in their absence and ensure smooth kitchen operations.
• Work collaboratively with other departments (e.g., purchasing, quality assurance, service) to align kitchen output with operational needs.

Required Skills & Qualifications:

• Culinary degree or equivalent professional experience.
• Minimum 5+ years in progressive culinary leadership roles.
• Deep knowledge of food production techniques, HACCP, and kitchen safety standards.
• Strong leadership and communication skills.
• Experience in high-volume kitchens or airline catering (if applicable) is a plus.
• Ability to work under pressure and handle multiple priorities.

Working Conditions:

• Fast-paced, high-pressure kitchen environment.
• Flexible schedule required (including weekends and holidays).
• Standing, lifting, and moving for extended periods.