Executive Sous Chef at pixolith Karriere-Seite

Savannah, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Sep, 26

Salary

0.0

Posted On

08 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Cost Management, Menu Development, Labor Management, HACCP Standards, Inventory Management, Banquet Operations, Staff Training, Food Safety, Budgeting, Performance Management, Kitchen Operations, Vendor Management, Quality Control, Scheduling, Guest Satisfaction

Industry

Description

About the role The Executive Sous Chef is responsible for the day-to-day leadership, execution, and oversight of all culinary operations at Recess Hotel & Club. This position partners closely with the Executive Chef to ensure exceptional food quality, operational excellence, financial performance, and team development across all restaurant outlets, banquet operations, in-room dining, club dining, employee dining, and special events. The Executive Sous Chef is responsible for maintaining the highest standards of food quality, consistency, presentation, sanitation, safety, and guest satisfaction while fostering a culture of accountability, collaboration, and continuous improvement. This role provides leadership across all culinary venues and experiences within the hotel and club, ensuring a seamless and elevated dining experience for guests, members, and team members alike. The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste, and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. What you'll do Ensure all culinary operations consistently reflect and uphold the brand standards, service philosophy, and guest experience expectations of Recess Hotel & Club. Provide daily leadership and oversight of all culinary operations throughout Recess Hotel & Club, ensuring exceptional quality, consistency, and execution across all dining venues, banquet functions, club operations, in-room dining, employee dining, and special events. Partner with the Executive Chef to execute the culinary vision, operational goals, and financial objectives of the department. Lead and develop Sous Chefs, Kitchen Supervisors, and culinary team members through training, coaching, performance management, and ongoing professional development. Oversee all aspects of food production, preparation, presentation, and service to ensure adherence to established recipes, standards, and specifications. Monitor and maintain the highest standards of food quality, portion control, taste, temperature, and visual presentation. Ensure kitchens are properly staffed, organized, and prepared to meet forecasted business levels and service demands. Collaborate with Food & Beverage leaders to ensure seamless execution of all guest, member, and event experiences. Respond to guest concerns and feedback in a timely and professional manner, implementing solutions that enhance guest satisfaction. Manage labor productivity through effective scheduling, staffing, and deployment of culinary team members. Monitor food costs, labor costs, inventory levels, waste, and purchasing practices to support departmental financial goals. Review and approve product orders, ensuring proper quality, quantity, pricing, and vendor compliance. Oversee receiving, storage, rotation, and requisition procedures to maintain product integrity and minimize loss. Assist with budgeting, forecasting, menu costing, and menu engineering initiatives. Collaborate with the Executive Chef on menu development, seasonal offerings, culinary innovation, and special event programming. Conduct daily line checks and kitchen inspections to ensure compliance with quality, sanitation, and safety standards. Ensure compliance with all company policies, standard operating procedures, and culinary standards. Maintain compliance with all local, state, and federal health department regulations, food safety requirements, and HACCP standards. Lead sanitation and food safety training initiatives and ensure proper food handling, storage, labeling, and temperature controls are consistently followed. Conduct performance evaluations, disciplinary actions, and recognition initiatives in accordance with company policies. Prepare and review departmental reports including labor reports, payroll, inventory reports, food cost reports, production sheets, and operational summaries. Support recruitment, interviewing, onboarding, and retention efforts for culinary team members. Participate in Manager on Duty coverage and hotel leadership initiatives as assigned. Foster a culture of teamwork, accountability, professionalism, and continuous improvement throughout the culinary department. Maintain regular attendance and flexibility to work evenings, weekends, holidays, and extended hours as business levels require. Perform other duties as assigned by the Executive Chef or hotel leadership. Qualifications Minimum of 5 years of progressive culinary leadership experience in a luxury hotel, resort, private club, or high-volume restaurant environment, including at least 2 years in a Sous Chef or equivalent management role. Culinary degree, formal culinary training, or equivalent combination of education and experience preferred. Proven experience leading multiple outlets, banquet operations, and high-volume food production environments. Strong knowledge of food preparation techniques, culinary trends, menu development, food costing, inventory management, purchasing, and labor management. Comprehensive understanding of food safety regulations, sanitation standards, and local health department requirements. Demonstrated ability to lead, motivate, coach, and develop high-performing culinary teams. Strong financial acumen with experience managing food costs, labor costs, budgets, and operational performance metrics. Excellent organizational, planning, problem-solving, and decision-making skills. Ability to prioritize multiple projects and adapt effectively in a fast-paced, service-driven environment. Strong verbal and written communication skills with the ability to interact professionally with guests, members, team members, and leadership. Proficiency with scheduling, payroll, inventory, purchasing, and culinary management systems preferred. Must maintain a professional appearance and demeanor consistent with the standards of Recess Hotel & Club. Must be able to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require. Must be able to stand and walk for extended periods and frequently lift, carry, push, and pull up to 50 pounds. Ability to maintain confidentiality and exercise sound judgment when handling sensitive information. Demonstrated commitment to delivering exceptional guest experiences while upholding company values and service standards.

Responsibilities

The Executive Sous Chef leads day-to-day culinary operations across all hotel outlets, ensuring high food quality, consistency, and operational excellence. This role partners with the Executive Chef to manage financial performance, team development, and strict adherence to sanitation and safety standards.