Chef Executive Sous

CoralTree Hospitality; Omaha (NE); On-site; USD 70,000 - 98,000; Full time

Job summary

Magnolia Omaha, part of CoralTree Hospitality, is seeking an Executive Sous Chef to lead daily kitchen operations, ensure top quality in preparation and presentation, and drive guest satisfaction.

You will oversee staff, mentor a culinary team, and collaborate with the Executive Chef to create seasonal menus while maintaining strict safety standards and cost controls.

Qualifications

• 3–5 years of management experience
• Knowledge of food safety, sanitation, and food service equipment
• Experience with menu development and inventory management
• Ability to manage food costs and maintain quality
• Two-year culinary arts degree required
• Willingness to work flexible hours including nights, weekends, and holidays

Responsibilities

• Assist in overseeing daily kitchen operations, ensuring seamless execution of food preparation and service.
• Supervise and mentor kitchen staff, fostering a culture of excellence and teamwork.
• Maintain food quality, presentation, and consistency, adhering to high culinary standards.
• Collaborate with the Executive Chef to develop seasonal menus and creative offerings.
• Monitor inventory levels, place orders, and manage food costs to optimize efficiency.
• Ensure compliance with health and safety regulations and maintain kitchen cleanliness.
• Coordinate food preparation for private dining and events within the restaurant.
• Train staff on techniques, safety protocols, and best practices.
• Assist in scheduling, performance management, and staff development initiatives.
• Work with front-of-house to ensure a seamless dining experience.
• Stay informed about industry trends to enhance offerings.

Skills

Management experience

Food safety knowledge

Menu development

Inventory management

Food cost control

Education

Two-year culinary arts degree

Job description

The Executive Sous Chef at Magnolia Omaha is responsible for assisting in the management of all culinary operations. This role ensures the highest quality of food preparation, presentation, and service while maintaining efficiency in kitchen operations. Reporting to the Food and Beverage Director, the Sous Chef will oversee kitchen staff, enforce food safety standards, and collaborate with the culinary team to enhance menu offerings and guest satisfaction.

Responsibilities

• Assist in overseeing daily kitchen operations, ensuring seamless execution of food preparation and service.
• Supervise and mentor kitchen staff, fostering a culture of excellence and teamwork.
• Maintain food quality, presentation, and consistency, adhering to Black Desert Resort’s high culinary standards.
• Collaborate with the Executive Chef of Restaurants to develop seasonal menus and creative culinary offerings.
• Monitor inventory levels, place orders, and manage food costs to optimize efficiency and minimize waste.
• Ensure compliance with all health and safety regulations, maintaining proper food handling, sanitation, and kitchen cleanliness.
• Oversee and coordinate food preparation for private dining and special events within the 20th Hole restaurant.
• Train kitchen staff on techniques, safety protocols, and best practices in food preparation.
• Assist in scheduling, performance management, and staff development initiatives.
• Work closely with the front-of-house team to ensure a seamless guest dining experience.
• Stay informed about industry trends, culinary innovations, and guest preferences to continuously enhance offerings.

Qualifications

• Three to five years management experience required.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.
• Experience with menu development, inventory management, and food cost control.
• Two year culinary arts degree required.
• Passion for culinary innovation and commitment to delivering exceptional guest experiences.
• Ability to work flexible hours, including nights, weekends, and holidays, as required by the resort’s dining operations.

Working Environment / Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

• While performing the duties of this job, the team member is regularly required to walk, and stand, 8+ hours per day.
• The team member may be asked to use hands and arms to reach, carry, pull, and lift up to 25 lbs.
• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.