Executive Sous Chef

Description

Position Overview:

The Executive Sous Chef is a key culinary leadership position responsible for the overall day‑to‑day culinary operations of the hotel restaurant, banquet functions, and related food and beverage activities. Reporting directly to the Director of Operations, the Executive Sous Chef provides hands‑on leadership to the culinary team and is accountable for food quality, consistency, presentation, sanitation, labor management, food cost, production, and successful execution of restaurant and banquet operations.

The ideal candidate is an experienced culinary professional with strong leadership skills, excellent organization, sound business judgment, and the ability to successfully manage both daily restaurant service and high‑volume banquet operations.

Key Responsibilities:

• Direct and oversee the daily operation of the hotel restaurant kitchen and culinary department.
• Ensure consistent execution of menu items, recipes, preparation standards, portion sizes, flavor profiles, and presentation.
• Maintain high standards of food quality and ensure dishes are prepared and served according to established hotel standards.
• Lead kitchen operations during high‑volume restaurant periods and special events.
• Establish daily production priorities and ensure all preparation is completed accurately and on schedule.
• Conduct pre‑shift meetings and communicate daily priorities, specials, VIP needs, events, staffing, and operational expectations.
• Monitor kitchen flow and adjust staffing and production as business levels change.
• Maintain a clean, organized, efficient, and professional kitchen environment.
• Ensure proper storage, labeling, rotation, and utilization of all food products.
• Identify opportunities to improve culinary processes, productivity, consistency, and efficiency.
• Maintain strict compliance with all federal, state, and local food safety and sanitation requirements.
• Ensure proper food handling, preparation, cooking, cooling, reheating, holding, and storage procedures.
• Monitor and document food temperatures as required.
• Ensure proper labeling, dating, and FIFO rotation of products.
• Conduct regular inspections of refrigerators, freezers, prep areas, dry storage, equipment, and kitchen work areas.
• Ensure all employees follow established sanitation and personal hygiene standards.
• Maintain compliance with HACCP and hotel food safety procedures.
• Ensure proper chemical storage and usage.
• Immediately address food safety, sanitation, or equipment concerns.
• Prepare the department for health inspections and internal food safety audits.
• Oversee the culinary execution of all banquet and event functions, including meetings, conferences, weddings, receptions, private events, and special programs.
• Review Banquet Event Orders (BEOs) and ensure all culinary requirements are understood and executed accurately.
• Develop production schedules, prep lists, staffing plans, and timelines for banquet events.
• Coordinate closely with the Operations Manager and Assistant Operations Manager regarding banquet needs, event timelines, staffing, guest counts, menus, dietary restrictions, and special requests.
• Ensure banquet food is prepared, presented, and delivered according to event specifications and established quality standards.
• Manage the culinary team during banquet service and ensure all food is delivered accurately and on time.
• Monitor buffet presentation, plated meals, stations, receptions, breaks, and other banquet food service.
• Plan production quantities based on guaranteed guest counts and anticipated attendance while minimizing waste and unnecessary costs.
• Participate in banquet planning and event meetings as required.
• Provide culinary support for VIP events and high‑profile guests.
• Ensure proper breakdown, storage, and utilization of banquet leftovers in accordance with food safety standards.

• Provide direct leadership, supervision, coaching, and direction to culinary team members.
• Establish clear performance expectations related to food quality, productivity, attendance, sanitation, teamwork, and professionalism.
• Lead by example and maintain a professional, respectful, and…