The Role
:
As Executive Sous Chef, you are responsible for leading culinary operations across six food and beverage outlets, large-scale banquet and conference facilities, employee dining, and seasonal resort programming.
Success in this leadership role requires:
A strong commitment to building, training, mentoring, and coaching a high-performing culinary team, while maintaining a visible, hands-on leadership presence in all kitchen operationsElevating the guest experience through consistent execution, creativity, and attention to detailDriving profitability through disciplined management of food cost, labor cost, and operational efficiencyStrong culinary expertise in menu creation, seasonal programming, and recipe standardizationThe ability to consistently meet or exceed revenue targets, food cost objectives, and guest satisfaction scoresCoordinating, supervising, and assisting in ...