F&B Executive Sous Chef

F&B Executive Sous Chef

General Purpose:

Lead the development and execution of innovative recipes, supervising all Sous Chefs and overseeing operations across all food and beverage venues to ensure exceptional culinary standards, consistency in flavor, presentation, and portion control. Provide direct supervision and hands-on support to kitchen staff, fostering a collaborative and efficient team through ongoing training and mentorship. Maintain rigorous quality, hygiene, and timing standards to consistently deliver outstanding guest dining experiences.

This is a Full Time, Year Round position that offers comprehensive benefits including medical, dental, vision insurance, 401K options, and a free season pass for you and your dependents. All full time, year round positions are eligible for an annual bonus in addition to regular wages. For a full list of benefits visit Employee Resource Site. 
 

Job Posting Deadline: Applications are reviewed on a rolling basis. This position will remain open until filled.

Essential Duties/Responsibilities:  

• Oversee and train all Sous Chefs and the culinary operations within their assigned venues, including support for special events
• Report directly to the Food & Beverage General Manager
• Lead all kitchen production activities, ensuring menu execution aligns with established specifications for ingredients, portion control, and presentation
• Develop and implement daily and seasonal specials to enhance menu offerings
• Assign duties and oversee performance of kitchen staff and food servers
• Manage ordering of food and supplies through established requisition procedures
• Execute and support special events and private functions
• Assist in scheduling Kitchen and Back of House (BOH) staff to ensure optimal coverage and efficiency
• Conduct monthly inventory counts, track transfers, and monitor food waste
• Monitor and control food waste and theft through consistent oversight and staff training
• Maintain high standards of cleanliness and organization across kitchen, storage, and prep areas
• Plan and communicate daily prep lists, including those for special events
• Perform other duties as assigned to support overall kitchen operations

Knowledge, Skills & Abilities: 

Extensive knowledge of food preparation and storage in compliance with Health Department regulations, including portion control, inventory management, and sanitation standards
 

Proficient in operating and maintaining commercial kitchen equipment
 

Strong leadership, supervisory, and interpersonal communication skills

Education and Experience: 

Culinary degree or equivalent professional experience in high-volume kitchen environments.

5 years managerial experience preferred.

Serve Safe