Executive Sous Chef

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence.

Candidate Profile:

Education and Experience:

• High school diploma or GED required;
• Minimum of 6 years experience in culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major;
• Minimum of 4 years experience in culinary or food and beverage operations.

Core Work Activities:

Leading Kitchen Operations

• Oversee daily culinary operations and ensure consistent delivery of high-quality food products.
• Understand employee roles and perform duties in their absence or coordinate appropriate staffing.
• Provide clear direction, set performance standards, and monitor team progress.
• Lead by example with integrity, professionalism, and effective communication.
• Foster a collaborative, respectful, and motivated kitchen environment.
• Administer kitchen policies fairly and consistently.
• Monitor staffing levels to meet operational needs and budget targets.
• Maintain an open-door policy and address employee feedback and concerns proactively.

Culinary Standards and Food Safety

• Assist in menu development and food presentation standards.
• Ensure compliance with all sanitation, food handling, and safety regulations.
• Monitor the quality of raw and cooked food items to guarantee superior standards.
• Enforce employee certifications related to food safety and sanitation.
• Oversee purchasing, receiving, and storage procedures for food and supplies.
• Prepare and cook food items as necessary, including special events and VIP guests.

Financial and Operational Management

• Manage food costs, supplies, equipment, and uniform expenses within budget limits.
• Participate in budget planning and control for the culinary department.
• Develop and implement purchasing guidelines and control procedures.
• Collaborate with vendors and suppliers for cost-effective procurement.

Guest Service Excellence

• Support and model excellent hospitality and guest relations.
• Address guest feedback, complaints, and special requests promptly and professionally.
• Coach and empower staff to provide outstanding customer service aligned with brand standards.
• Analyze guest satisfaction data and implement continuous improvement plans.

Human Resources & Staff Development

• Identify and coach the developmental needs of kitchen staff.
• Conduct training on culinary techniques, food safety, and presentation.
• Administer performance appraisals for direct reports and provide constructive feedback.
• Collaborate with Banquet and Catering departments on food knowledge and menu training.
• Manage employee discipline following company SOPs and support the Peer Review Process.

Additional Responsibilities

• Communicate effectively with executive teams, managers, and coworkers.
• Analyze operational challenges and recommend solutions.
• Support special projects and continuous improvement initiatives as assigned.