Executive Sous Chef

The Executive Sous Chef leads a diverse, high-volume culinary operation at a premier resort, partnering with the Executive Chef to ensure exceptional execution, quality, and consistency across multiple dining outlets, banquets, and catering services. This role involves developing culinary talent, driving innovation, and managing operational and financial details to deliver memorable guest experiences. The position requires a hands-on leader with strong organizational skills to manage multiple priorities in a fast-paced hospitality environment.