The Executive Sous Chef oversees culinary teams across multiple outlets, ensuring high-quality, luxury food preparation in line with brand standards.
They collaborate with front-of-house leaders to deliver seamless dining experiences while maintaining safety, hygiene, and cost controls.
Responsibilities include supervising kitchen operations, mentoring staff, managing inventories, implementing SOPs, and supporting menu development.
The role requires a minimum of 5 years' management experience in high-volume luxury F&B settings, strong organizational skills, and proficiency in financial and operational tools.
Offering a salary range of $110,000–$125,000 plus bonuses, benefits include paid time-off, insurance, 401k, staff meals, and discounts.
The position involves working varied shifts, with relocation support and a focus on delivering exceptional guest experiences in a luxury environment.