Executive Sous Chef

The Executive Sous Chef oversees the efficient operation of the kitchen and food production outlets at the Omni Pontoque Resort, ensuring high standards of food quality, sanitation, and guest satisfaction while minimizing operating costs. This role involves collaborating with the Resort Executive Chef to implement company policies, manage budgets, and maintain strict control over purchasing, receiving, and inventory standards. The position requires leading culinary staff, enforcing health and safety protocols, and driving operational excellence from the resort's pre-opening phase onward.