Executive Sous Chef

SRR Partners LLC; Moab (UT); On-site; USD 85,000 - 110,000; Full time

Job summary

Sorrel River Ranch Resort & Spa in Moab, Utah seeks an Executive Sous Chef to lead all kitchen operations across outlets, banquets, and events. You will train and mentor the team, control costs, and ensure top-quality, consistent plating.

You will oversee menu development, maintain HACCP compliance, and act as the kitchen lead in the Chef de Cuisine's absence, partnering with Front of House for an exceptional guest experience.

Qualifications

• Minimum 3–5 years of progressive culinary experience in a high-volume, high-quality restaurant, resort, or hotel environment.
• At least 2 years in a supervisory or sous chef role.

Responsibilities

• Oversee day-to-day operations of all kitchens and culinary outlets, including breakfast, lunch, dinner, banquets, and events.
• Serve as acting head of the kitchen in the absence of the Chef de Cuisine.
• Lead pre-shift meetings and communicate daily priorities, menu features, VIP guests, dietary needs, and event details to the team.
• Work the line and expedite as needed during service to maintain pace, quality, and consistency.
• Coordinate with Front of House leadership to deliver seamless service and an outstanding guest experience.
• Support banquet, event, and special-service operations, including planning production, staffing, and execution.
• Enforce HACCP standards and health regulations; maintain clean and organized kitchens.
• Recruit, train, and mentor cooks and kitchen staff; manage staffing and schedules.
• Protect confidential information including recipes and pricing; develop SOPs and production guides.

Skills

Leadership

Staff Training

Food Safety

Menu Development

Cost Control

Inventory Management

Education

Culinary degree or equivalent

Job description

The Executive Sous Chef is the second-in-command of the culinary department at Sorrel River Ranch Resort & Spa and a key member of the food and beverage leadership team. This role oversees daily kitchen operations across all outlets, including the restaurant, banquets, events, and special-service functions, and ensures every plate meets the resort's standards for quality, consistency, and presentation. The Executive Sous Chef leads, trains, and develops the kitchen team, manages food costs and inventory, upholds food-safety and sanitation standards, and steps in to lead the kitchen in the absence of the Chef de Cuisine.

Essential Duties and Responsibilities

Kitchen Leadership and Operations

• Oversee day-to-day operations of all kitchens and culinary outlets, including breakfast, lunch, dinner, banquets, and events.
• Serve as acting head of the kitchen in the absence of the Chef de Cuisine.
• Lead pre-shift meetings and communicate daily priorities, menu features, VIP guests, dietary needs, and event details to the team.
• Work the line and expedite as needed during service to maintain pace, quality, and consistency.
• Coordinate closely with Front of House leadership to deliver seamless service and an outstanding guest experience.
• Support banquet, event, and special-service operations, including planning production, staffing, and execution.

Food Quality and Menu Execution

• Ensure all dishes are prepared according to approved recipes, specifications, portioning, and plating standards.
• Taste and inspect food throughout service and production to confirm quality, temperature, and presentation.
• Assist the Chef de Cuisine with menu development, seasonal menus, specials, and recipe testing.
• Accommodate guest dietary restrictions and food allergies with care and accuracy.
• Maintain and update standardized recipes, prep lists, production guides, and costing sheets.

Team Leadership and Development

• Supervise, schedule, train, coach, and mentor cooks, stewards, and other kitchen team members.
• Assist with recruiting, interviewing, onboarding, and orientation of new kitchen staff.
• Create and manage kitchen schedules that meet business needs while controlling labor costs.
• Conduct performance feedback, address performance concerns, and recommend corrective action or recognition in partnership with management and Human Resources.
• Promote a respectful, professional, and positive kitchen culture based on teamwork and accountability.
• Provide ongoing training on culinary techniques, station standards, safety practices, and service expectations.

Cost Control, Ordering, and Inventory

• Manage food cost, labor cost, and waste in line with department budgets and targets.
• Place orders, receive and inspect deliveries, and verify quantities, quality, and pricing against invoices.
• Conduct regular inventories, monitor par levels, and rotate stock using first-in, first-out (FIFO) practices.
• Evaluate vendors and products, and make purchasing recommendations to the Chef de Cuisine and management.
• Follow established purchasing authority, spending limits, and approval procedures.

Food Safety, Sanitation, and Compliance

• Enforce all food-safety, sanitation, and HACCP standards and ensure compliance with local, state, and federal health regulations.
• Maintain clean, organized, and properly labeled kitchens, storage areas, walk-ins, and equipment.
• Ensure proper labeling, dating, storage, and temperature logging of all food products.
• Ensure kitchen equipment is used safely and properly, and report maintenance or repair needs promptly.
• Maintain a safe working environment by following and enforcing resort safety, security, and emergency procedures.
• Prepare for and support health inspections and internal audits.

Administrative and Management Responsibilities

• Participate in management meetings and contribute to departmental planning and goals.
• Complete required reports, documentation, schedules, and timekeeping approvals accurately and on time.
• Support the development of SOPs, checklists, training materials, and service standards.
• Protect confidential and proprietary information, including recipes, vendor pricing, and employee and guest information.

Qualifications

Education and Experience

• Minimum of [3-5] years of progressive culinary experience in a high-volume, high-quality restaurant, resort, or hotel environment, including at least [2] years in a supervisory or sous chef role.
• Culinary degree or equivalent professional training preferred.
• Experience with fine dining, banquets, and events strongly preferred.
• Valid food handler certification required; ServSafe Manager certification preferred (or ability to obtain within [90] days of hire).