Culinary Team - Executive Sous Chef

Join our elite culinary team as an Executive Sous Chef, shaping refined event menus and delivering unforgettable hospitality at our new headquarters.

As an Executive Sous Chef within our Culinary Team , you will set the standard for high-end hospitality and unforgettable guest experiences at the top of the company’s new headquarters. This role leads menu development and end-to-end execution for onsite events—ranging from executive luncheons to elegant cocktail receptions and exclusive dinners—while partnering with the Executive Chef to deliver exceptional quality, service, and efficiency.

The Catering Chef manages approximately 10 team members, balances administrative and hands‑on operational leadership, and responds adeptly to last‑minute executive needs.

• Lead day and night catering operations across all onsite events, ensuring flawless execution and guest satisfaction.
• Plan and staff the kitchen for events; create schedules, conduct pre‑shifts, and align roles for efficient service.
• Develop event menus and standards in partnership with the Executive Chef; oversee costing and adherence to budget guidelines.
• Establish and uphold the highest food quality, presentation, and consistency standards; run tastings and approve new items.
• Maintain sanitation and food safety compliance with Department of Health standards, allergen controls, HACCP, labeling, and temperature logs.
• Oversee kitchen equipment maintenance; liaise with facilities management to resolve issues and ensure readiness.
• Execute training procedures and operational SOPs; coach, mentor, and evaluate a diverse culinary team.
• Recruit, train, and performance‑manage staff; write evaluations and address behavioral or performance issues promptly.
• Manage ordering, receiving, and vendor relations; research new vendors and ensure product quality on receipt.
• Fill in on prep and service as needed, including when other sous chefs are absent; expedite during peak service.
• Optimize time management, organization, and event readiness; respond quickly to last‑minute executive requests.

• 10+ years of high‑end/fine dining cooking experience, including Michelin‑starred establishments or US equivalent.
• Strong command of classic French cuisine and contemporary cosmopolitan American cuisine; adept at current dining trends and techniques.
• Proven leadership in high‑volume, high‑standard production; ability to lead, train, and mentor while fostering professionalism, accountability, and hospitality.
• Exceptional communication, interpersonal skills, and cross‑functional collaboration with events, facilities, and service teams.
• Proficiency in menu development, recipe costing, inventory, ordering, vendor management and budget adherence.
• Rigorous knowledge of sanitation, allergen management, HACCP, labeling, and Department of Health compliance.
• Reliable, flexible schedule Monday–Friday with limited weekends; ability to lift up to 50 lbs, stand for prolonged periods, frequently move around the property, bend, reach above shoulder height, and climb steps regularly.