The Executive Sous Chef oversees daily kitchen operations, including staffing, employee development, financial management, and facilities. They create and manage menu concepts, focusing on both à la carte and banquet services, especially large-scale events. Responsibilities include supervising kitchen staff, ensuring food quality and safety, coordinating with sales and catering teams, and managing budgets and inventory. The role requires strong leadership, culinary expertise, and experience in high-volume banquet and catering operations. Candidates should have 5-7 years of professional culinary experience, including 2-3 years in a supervisory role, with proven banquet management skills. Physical demands include extended standing, lifting up to 50 pounds, and working in fast-paced environments. The position involves working flexible hours, including weekends and holidays, to ensure seamless event execution and guest satisfaction.