Executive Sous Chef

Here’s what you’ll do during a typical day

• Oversee day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality,

presentation, cost controls, and overall profitability

• Contribute to menu creations: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections

for all Food & Beverage outlets

• Enhance the guest experience: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in

implementing improvements to the dining experience

• Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless

operations

• Lead a high-performing team: Recruit new talent while fostering team growth through regular coaching, training, and recognition

opportunities

• Uphold regulatory standards: Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest

• and team member wellbeing
• Bachelor's degree in hospitality or culinary