Job Title: Executive Sous Chef
Department: Food & Beverage
Reports to: Executive Chef
The Executive Sous Chef is responsible for coordinating, supervising, and directing all aspects of food production in their assigned outlets. This role ensures profitable F&B operations while maintaining high-quality products and service levels. The Executive Sous Chef is expected to provide training for all associates, meet corporate quality standards, and enforce food specifications, portion control, recipes, and sanitation.
Primary Responsibilities:
- Coordinate, supervise, and direct all food production activities in assigned outlets.
- Train all associates to meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.
- Control food and labor costs while maximizing guest satisfaction.
- Ensure compliance with all local health department sanitation laws.
- Work closely with other Food & Beverage managers to communicate F&B operational changes and issues that arise.
- Oversee daily kitchen operations, ensuring food portion size, visual appeal, taste, and temperature meet standards.
- Utilize daily forecasts and customer counts to manage par stock levels and prepare for business volume.
- Prepare and submit required reports accurately and promptly.
- Communicate physical maintenance issues to Engineering and follow up as needed.
- Attend property and department meetings as required.
- Make decisions in the best interest of guests, associates, and the resort.
- Effectively manage changes in business levels, staffing, menus, and operational priorities.
- Collaborate with other departments to support overall resort operations and the guest experience.
- Coach and develop associates, conducting performance reviews in line with company standards.
Leadership Acumen:
- Ability to create and sustain a kitchen environment where the team has the best opportunity to be successful in their roles.
- Inspire the team through consistent culinary practices, regimented sanitation practices, and professional decision making.
- Select, hire, and retain talent to help build consistency in food production practices, safe and proper food handling procedures, and continued improvement in food quality and delivery.
Qualifications and Requirements:
- High school diploma or equivalent required; Associate degree or culinary degree preferred.
- 3–5 years of progressive culinary experience in high-volume operations, such as casinos, high-volume resorts, stadiums, amusement parks, or similar hospitality environments.
- Previous supervisory or leadership experience required.
- Strong organizational and time-management skills with the ability to manage multiple priorities in a fast-paced environment.
- Ability to effectively manage high-volume food production while maintaining quality, consistency, and food safety standards.
- Strong communication and interpersonal skills with the ability to effectively communicate with associates, managers, and other departments.
- Demonstrated ability to lead, coach, develop, and motivate a diverse culinary team.
- Ability to effectively manage change and adjust priorities based on business needs.
- Strong problem-solving and decision-making skills.
- Ability to remain calm and professional while working under pressure.
- Strong attention to detail and commitment to quality and consistency.
- Ability to work collaboratively with other departments and leadership teams.
- Ability to work a flexible schedule, including weekends, holidays, evenings, and other peak business periods.
- Ability to work in a fun, fast-paced, high-volume resort environment.
This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.