Executive Sous Chef

Job Description

The Executive Sous Chef oversees the kitchen team for a designated location, section, or shift, managing daily operations to ensure adherence to standards, procedures, and productivity goals. This role is responsible for coordinating staff, equipment, and workflows, while monitoring budgets, maintaining quality, and supporting team development across all aspects of the production process within their area of responsibility.

Key Responsibilities

• Manage and develop the production team, ensuring efficient planning and execution of routine and special deliverables.
• Recommend logistics improvements to senior management, including stock rotation, FIFO, procurement forecasting, and production planning.
• Oversee material, staff, and equipment to ensure timely, high-quality deliveries following established procedures.
• Participate in menu presentations and support product design and development as needed.
• Implement new dishes, ensuring staff understand requirements to meet client expectations.
• Support the Executive Chef in building the department hierarchy, recruitment, training, and succession planning.
• Guide staff on scheduling, customer focus, prioritization, and adherence to quality and quantity standards.
• Conduct inspections of processes and staff performance to meet production deadlines and avoid delays.
• Address customer issues proactively and implement long-term solutions for observed improvements.
• Ensure portion sizes, quantities, and quality specifications are consistently followed in the kitchen.
• Monitor food usage, minimize waste, and implement controls for cost efficiency.
• Support budgeting, track food and labor costs, and propose corrective actions to achieve financial goals.
• Optimize menu components for cost-effectiveness through economies of scale and production consolidation.
• Maintain compliance with SOPs, GMPs, ISO9001-2008 QMS, OHSAS, and other company policies.
• Maintain a customer-focused approach to ensure positive dining experiences and satisfaction.

Skill & Experience

• Degree in Hotel Management or Culinary Arts.
• Minimum of 7 years’ experience in the culinary field.
• Knowledge of food products and processes in large-scale in-house production facilities.
• Experience with business management software in a catering environment.
• Familiarity with Lean Management, Occupational Health & Safety, and Quality Assurance practices.
• Strong understanding of cooking techniques across multiple cuisines.
• Experience in recipe creation, menu development, and cost management.
• Ability to grow and take on increasing responsibilities.
• Effective delegation and team management skills.
• Strong problem-solving and decision-making capabilities, with creative thinking.
• Excellent organizational, training, and communication skills.
• High attention to detail and commitment to quality standards.