Executive Sous Chef

The Executive Sous Chef leads the culinary vision and back-of-house team, collaborating with front-of-house staff to create memorable dining experiences. This role oversees daily kitchen operations, ensuring consistent food quality and presentation across all outlets and banquet services. The position involves hands-on leadership, menu development, and fostering a positive, collaborative work environment. The Executive Sous Chef also manages food costs, inventory, and team development while maintaining high standards of safety and sanitation.