Executive Sous Chef

The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, sanitation, and team performance. This role provides leadership to culinary staff, supports menu execution, manages inventory and food costs, and maintains compliance with all health and safety regulations. The Executive Sous Chef serves as the second-in-command of the kitchen and assumes leadership responsibilities in the Executive Chef's absence.