Executive Sous Chef at PEG Hospitality Group,Inc

Ogden, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Mar, 26

Salary

0.0

Posted On

18 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Leadership, Menu Development, Food Safety, Cost Management, Staff Training, Communication, Organization, Creativity, Quality Control, Inventory Management, Time Management, Customer Service, Sanitation, Presentation Skills, Multitasking

Industry

Hospitality

Description

Description The Executive Sous Chef oversees the daily operation of all kitchen activities, supervises food preparation and production, ensures adherence to quality and safety standards, and leads the operations of the Food and Beverage Department. The Executive Sous Chef plays a key role in staff development, menu execution, cost management, and delivering and exceptional dining experience across all outlets. Provide vision, creativity, and leadership for all culinary operations. Planning and directing food preparation across restaurants, banquets, catering, and in-room dining. Supervise daily kitchen operations, ensuring consistency, quality, and presentation of all dishes. Enforce standardized recipes, portion control, and preparation methods. Support menu development, seasonal offerings, and special promotions. Direct, train, and mentor sous chefs, line cooks, and other culinary team members. Supervise kitchen staff during service, ensuring efficiency and high standards. Provide coaching, feedback, and performance evaluations to promote growth and accountability. Lead the kitchen. Maintain compliance with all food safety, sanitation, and health regulations. Ensure proper storage, labeling, and rotation of products. Uphold cleanliness and organization in all kitchen and prep areas. Assist in managing food cost budgets, purchasing, and inventory control. Monitor waste reduction efforts and implement cost-saving initiatives. Support vendor relations and ensure sourcing of quality ingredients. Oversee daily ordering and stocking to meet operational demands. Partner with front-of-house managers to ensure seamless service and guest satisfaction. Support banquets, special events, and large-scale functions with culinary execution. Participate in tastings, menu rollouts, and guest engagement opportunities when appropriate. Ensure all culinary offerings align with brand standards and guest expectations. May design and execute menus that reflect seasonal trends, guest preferences, and brand positioning. Ensure consistent food quality, presentation, and portion control. Lead menu tastings, special promotions, and culinary events. Oversee daily operations of all kitchens, including restaurants, banquets, catering, and in-room dining. Ensure compliance with food safety, sanitation, and health regulations. Other duties may be assigned by management Requirements Requirements: Culinary degree or equivalent professional training preferred. Minium of 3-5 years of progressive culinary experience, at least 2-3 years in a sous chef or similar role with supervisory responsibility. Strong leadership, organizational, and communication skills. Knowledge of budgeting, forecasting, and financial analysis. Knowledge of current culinary trends, menu engineering, and nutritional considereations. Must meet all local food handler certification requirements. Ability to multitask and work efficiently under pressure. Professional appearance and positive attitude. Ability and willingness to work a long, varied, and flexible schedule including weekends, days, nights, and holidays. Physical Requirements: Must tolerate prolonged periods of standing, walking; occasional kneeling, bending, and stooping. Must be able to lift and carry up to 30 pounds. Must tolerate exposure to cleaning solutions.

Responsibilities

The Executive Sous Chef oversees daily kitchen operations, ensuring quality and consistency in food preparation and presentation. They also lead staff development, manage costs, and collaborate with front-of-house managers to enhance guest satisfaction.