Executive Sous Chef
We're hiring an experienced and passionate Executive Sous Chef to lead all culinary operations within a dynamic, high-end kitchen environment. This is a fantastic opportunity for a hands-on culinary leader to manage fine dining, banquets, and catering while delivering a personalized guest experience.
You'll oversee food quality, team performance, kitchen efficiency, and guest satisfaction in a fast-paced, guest-centered hospitality setting. Primary Responsibilities:

• Deliver personalized, exceptional guest service aligned with fine dining standards
• Responsible to ownership, guests, and kitchen team for culinary excellence
• Conduct monthly inventory and manage all administrative duties tied to ordering, receiving, and food storage
• Maintain proper food supply for restaurant, lounge, banquets, and catering operations
• Lead hiring, onboarding, training, and performance management of kitchen staff
• Supervise and assist with buffet, à la carte, and event food preparation
• Develop and manage kitchen budgets, cost forecasting, and food cost control
• Create and refine menus for restaurant service, weddings, and private events
• Work closely with vendors and suppliers to maintain timely, budget-conscious orders
• Coordinate with the Purchasing Department for pricing and product negotiations
• Participate in and contribute to management and departmental meetings

️ Secondary Responsibilities:

• Supervise 10–35 kitchen team members (depending on season)
• Ensure strict adherence to health & safety and sanitation protocols
• Stay informed on all property offerings to promote upselling and guest satisfaction
• Take initiative to support other departments and drive overall business success
• Perform other related duties as assigned

Technical/Managerial Skills Required:

• Strong organizational and time management abilities
• Excellent manual dexterity and attention to detail
• Skilled in verbal and written communication
• Solid experience in budgeting, scheduling, and financial reporting

Professional Qualifications:

• 7–10+ years of progressive experience in fine dining kitchens
• Red Seal Certification required
• Safe Food Handler's Certificate required
• Background in sales or up-selling is a strong asset

Personal Attributes:

• Excellent interpersonal and coaching skills
• Creative and quality-driven approach to food and presentation
• High tolerance for pressure and ability to problem-solve quickly
• Ethical, goal-oriented, and team-focused mindset

Physical Requirements:

• Ability to lift up to 50 lbs, bend, and move equipment as needed
• Standing for extended periods of time
• Comfortable working in varying temperatures and a fast-paced kitchen
• Resilient and composed under long hours and high pressure

Ready to Elevate Culinary Excellence?If you're a culinary leader who thrives in a collaborative, high-energy kitchen and has a passion for top-tier guest experiences— we want to hear from you!