Executive Sous Chef

Key Responsibilities:

1. Culinary Support

• Collaborate with culinary and operations teams to execute and enhance the culinary requirements.
• Drive culinary innovation, consistency, and quality in all kitchen operations.
• Contribute to new menu development and recipe standardization.
• Support the rollout of culinary initiatives and projects across teams.
• Uphold health, food safety, and workplace safety standards in collaboration with safety managers.

2. Daily Operations

• Partner with site leadership to implement operational changes and strategic plans.
• Exceed client and customer expectations through service excellence.
• Provide training and mentorship to kitchen staff to promote growth and teamwork.
• Oversee food quality, presentation, and overall dining experience.

3. Team Leadership

• Foster a welcoming and inclusive hospitality environment.
• Participate in hiring and onboarding, ensuring training is thorough and consistent.
• Encourage creativity, open communication, and continuous improvement.
• Promote a fun, engaging, and collaborative workplace culture.

4. Food Sourcing & Sustainability

• Ensure ingredient and product sourcing aligns with organizational purchasing and sustainability standards.
• Partner with nutrition teams to maintain recipe databases and scale recipes as needed.

5. Client & Customer Satisfaction

• Deliver all aspects of the culinary program to a high standard.
• Engage customers through thoughtful food choices, appealing displays, and inviting dining spaces.
• Maintain professionalism and hospitality in all client and customer interactions.

6. Health & Safety

• Comply with all safety, security, and hygiene procedures.
• Take ownership of personal and team safety.
• Use equipment and PPE correctly, following provided training and guidance.

Key Qualifications & Skills

Education:

• Culinary degree from an accredited institute preferred.
• Bachelor's degree preferred but not required.

Experience:

• Minimum 5 years of culinary management experience in a multi-unit environment.
• Demonstrated ability to manage operations with an annual volume of $20M+, including P&L responsibility.
• Proven success in multi-unit restaurant, hospitality, or hotel settings.
• Experience in R&D, concept development, or culinary operations is a plus.

Skills:

• Strong leadership with a hands-on approach.
• Deep knowledge of food trends, sustainability practices, recipe development, food cost control, and quality assurance.
• Skilled in coaching, mentoring, and team development.
• Creative and versatile across a variety of cuisines.
• Ability to influence, collaborate, and communicate effectively at all levels.
• Comfortable presenting in group settings and representing the culinary brand with confidence.
• Strong working knowledge of Google Workspace or similar tools.
• Thrives in a fast-paced, dynamic environment.
• Ability to build strong industry networks and recruit top culinary talent.
• Upholds confidentiality, integrity, and organizational values.