Executive Sous Chef

About the role

The Executive Sous Chef ensures that food is prepared and presented to the highest standards while maintaining a clean and safe kitchen environment. Reporting to the Kitchen Manager, this role oversees daily operations, coordinates with pastry and stewarding teams, and supports menu development.

Key responsibilities

• Supervise kitchen staff during shifts to guarantee consistent food quality, presentation, and hygiene.
• Maintain kitchen equipment, request repairs, and ensure all tools are in proper working order.
• Train staff according to scheduled programs and correct production errors as needed.
• Control waste, enforce portion control, and manage food cost targets.
• Contribute creative ideas for menu items, merchandising, and plating.
• Order fresh and dry goods daily, keep stock at par levels, and monitor product quality.
• Collaborate with managers on special menus, seasonal offerings, and presentation standards.
• Attend weekly briefings, training sessions, and uphold health, safety, and fire‑life safety procedures.

Required profile

Required skills

• Food preparation and cooking techniques
• Menu development and recipe creation
• Food cost and portion control
• Kitchen equipment maintenance
• Staff supervision and training