Executive Sous Chef

Responsibilities Oversee daily kitchen operations to ensure consistent food quality, presentation, taste, portion control, and compliance with hygiene and food safety standards. Supervise, coach, and assign duties to Sous Chefs and kitchen staff while maintaining discipline, cleanliness, and high performance. Plan food production and coordinate purchasing with the Executive Chef/Chef de Cuisine to control quality, minimize waste, and manage food costs. Analyze menu performance, guest preferences, and market trends to recommend menu improvements, pricing adjustments, product enhancements, and cost-saving initiatives. Monitor kitchen equipment, maintenance, and proper usage to prevent damage and ensure operational efficiency. Ensure compliance with food safety regulations by preventing the use of spoiled products and maintaining strict sanitation standards. Support operational excellence by conducting daily briefings, resolving operational issues, assisting during peak periods, and maintaining high guest satisfaction. Promote sustainability through food waste reduction, efficient use of energy and water, and environmental awareness among staff. Assist the Executive Chef in recruitment, training, performance management, scheduling, coaching, and workforce planning to ensure effective staffing. Perform other duties and special assignments as delegated by the Executive Chef or Director of Kitchens.

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