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.
Key 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
Apply today!