Executive Sous Chef

POSITION SUMMARY

Serves as second-in-command of the culinary operation. Directs daily kitchen activity across all outlets, banquets, and in-room dining; maintains food quality, safety, and cost standards; and leads, trains, and develops the culinary team. Acts as Executive Chef in their absence.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Oversee daily production, preparation, and presentation across all culinary outlets and banquet events

• Schedule, supervise, coach, and evaluate culinary staff; participate in hiring, discipline, and performance reviews

• Assist in menu development, recipe standardization, and seasonal menu changes

• Manage food cost, labor cost, ordering, receiving, inventory, and waste control within budget

• Enforce sanitation, food safety, allergen, and Maricopa County health code requirements

• Maintain kitchen equipment and cleanliness standards; coordinate repairs with Engineering

• Coordinate with Banquets, Catering, and Restaurant management on event orders and guest requests

• Build and maintain vendor relationships; evaluate product quality and pricing

• Conduct pre-shift meetings and ongoing training on technique, safety, and service standards

• Respond to guest feedback and resolve culinary concerns promptly