Overview
We’re seeking experienced Executive Sous Chefs to support the Executive Chef in managing all culinary operations, ensuring quality, consistency, cost control, and adherence to sanitation standards.
Base pay range
$40,000.00/yr - $55,000.00/yr
Responsibilities
* Assist in overseeing all food preparation and service across multiple outlets
* Lead, train, and motivate a large culinary team to maintain high standards
* Monitor food quality, inventory, and cost efficiency
* Ensure compliance with USPH and company hygiene protocols
* Supervise equipment maintenance, kitchen operations, and staff schedules
* Step in for the Executive Chef when needed and contribute to menu planning
* Actively engage with guests and lead by example in a fun and professional environment
Qualifications
* Degree or diploma in Culinary Arts or related field
* 3–5 years of leadership experience in high-volume kitchens (cruise, hotel, or upscale restaurants)
* Strong understanding of modern cooking techniques, food safety, and kitchen operations
* Proficiency in inventory management, team scheduling, and hospitality software (e.g., Micros, Crunchtime)
* Ability to coach diverse teams and promote an inclusive work culture
Seniority level
* Mid-Senior level
Employment type
* Full-time
Job function
* Other
Industries
* Hospitality
Location: Southampton, England, United Kingdom
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