The Executive Sous Chef oversees the culinary production team with a focus on quality, menu creativity and Health & Safety. With a ‘Can-Do’ attitude and ‘Passion for Excellence,’ the Executive Sous Chef provides oversight, standardization, menu compliance, training and customer relations and is dedicated to supporting the improvement and sustainability of the culinary program.

Now, if you were to come on board as one of our Executive Sous Chef, we’d ask you to do the following for us:

• Act as ‘keeper of menu’ – coordinate development of menu cycles and recipes; advise on purchasing with a focus on product quality and avoiding product shortages.
• Create monthly menus for Marketing promotions that may include special tastings, food sampling, Chef’s tables or display cooking action stations.
• Review services to ensure all health and safety and food safety issues are addressed and resolved promptly.
• Provide in-unit training for culinary programs ensuring job specific and safety training of employees; conduct accident investigations and complete necessary documentation.
• Identify gaps and implement processes to improve back of house and front of house operational systems and procedures, to ensure the professional delivery of food, service, guest satisfaction, cost control and HSQA standards.
• Maintain excellent communications and relations with clients and guests while ensuring their complete satisfaction.

• Maintain superior product and service quality standards by conducting ongoing evaluations and investigating complaints; initiate corrective action.
• Inspect kitchen equipment and appliances for needed repairs or maintenance and immediately report deficiencies to maintenance.  Coordinate repairs with clients and any third parties

Think you have what it takes to be our Executive Sous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Minimum five years related culinary supervisory experience in a fast-paced multi-unit, high volume production-oriented environment with changing priorities.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Excellent communication skills (written and verbal).
• Proficient with Microsoft Office (Word and Excel).

Invest in Your Future

We’re proud to offer a Tuition Waiver Program for associates and their families—including spouses and dependents under 25. This benefit applies to both undergraduate and graduate programs, helping you and your loved ones grow through education.