Executive Sous Chef

Thesanctuarybeachresort; Marina (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Sous Chef to support daily kitchen operations. This role involves managing culinary staff, ensuring food quality, and developing new menu items. Ideal candidates will have a strong culinary background, with experience in upscale foodservice and a passion for excellence. Join a team that values service and quality, where your contributions will directly impact guest experiences and kitchen efficiency. If you thrive in a fast-paced environment and are committed to culinary excellence, this opportunity is perfect for you.

Qualifications

• 3 years of managerial experience in upscale foodservice required.
• Degree from an accredited culinary program preferred.

Responsibilities

• Support Executive Chef in kitchen operations and staff management.
• Ensure food quality and safety standards are met consistently.
• Train and develop kitchen staff in cooking techniques and safety.

Skills

Culinary Management

Food Safety Standards

Menu Development

Staff Training

Inventory Management

Education

Culinary Degree or Certification

Job description

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Sanctuary Beach Resort provided pay range

This range is provided by Sanctuary Beach Resort. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$75,000.00/yr - $85,000.00/yr

Opportunity: Executive Sous Chef

Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.

Potential Career Path

Executive Chef - Food and Beverage Director

Essential Job Functions

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Oversee and direct food production in a timely and efficient manner.
• Collaborate with others to develop new menu items, create and test recipes.
• Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
• Manage and hold others accountable for food safety, food handling, and sanitation requirements.
• Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.
• Supervise the stewarding operation.
• Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen’s preventative maintenance program.
• Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools.
• Attend daily/regular meetings such as BEO, AM Stand Up and F&B meetings.
• Conduct divisional/departmental staff meetings on a regular basis.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Position Requirements

• Degree or certification from an accredited culinary program preferred.
• 3 years’ experience in a managerial position of an upscale and/or high-volume foodservice establishment required.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.
• Must be able to work in varied and extreme temperatures including freezers (-10F) and kitchens (90F), possibly for one hour or more.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hotels and Motels

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Marina, CA $120,000.00-$130,000.00 2 days ago