A well-established hospitality operation is seeking a hands-on Executive Sous Chef to support and help lead all culinary operations across restaurant, banquet, and catering environments. This role is ideal for a strong #2 who thrives in a fast-paced, high-volume setting and can balance culinary execution with team leadership and operational discipline. 

You will play a key role in overseeing daily kitchen operations, maintaining food quality standards, and driving consistency across all service periods and event execution. 

Key Responsibilities

• Support leadership of kitchen and culinary teams, including line cooks, prep staff, and banquet personnel  

• Oversee daily food production, ensuring consistency, quality, and presentation standards  

• Assist with inventory management, ordering, and cost controls to optimize profitability  

• Execute menus while supporting seasonal updates and operational efficiency  

• Lead banquet and catering execution, including large-scale and high-volume events  

• Ensure compliance with food safety, sanitation, and HACCP standards  

• Assist with scheduling, training, and performance management of kitchen staff  

• Step in as acting kitchen lead in the absence of the Executive Chef  

• Maintain strong communication with vendors and internal teams  

Qualifications

• Proven experience as a Sous Chef or Executive Sous Chef in a high-volume environment  

• Strong culinary background with hands-on kitchen leadership experience  

• Experience supporting banquet, catering, or multi-outlet operations preferred  

• Knowledge of food cost controls, inventory systems, and purchasing  

• Familiarity with HACCP and food safety standards  

• Strong leadership, organizational, and communication skills  

• Ability to work a flexible schedule, including nights, weekends, and holidays  

Compensation & Benefits

• Base Salary: $70,000 – $80,000  

• Health Insurance  

• Meals Provided