Executive Sous Chef

EOS; Town of Florida (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Hawks Cay Resort in the Florida Keys is seeking an Executive Sous Chef to support the Executive Chef across luxury outlets, ensuring top-tier food quality, consistency, and presentation that reflect our brand standards. The role emphasizes menu development, kitchen leadership, staff training, and maintaining HACCP-compliant operations.

Responsibilities include overseeing multi-outlet kitchen operations, mentoring staff, controlling food costs, and coordinating with events teams to deliver

Qualifications

• Minimum of 5-8 years of progressive culinary experience in luxury hotels or resorts.
• Experience as Sous Chef or Executive Sous Chef in high-volume, upscale environment.
• Formal culinary training or degree preferred.
• Strong leadership, communication, and organizational skills.
• Proven experience in multi-outlet kitchen operations.
• Ability to work flexible hours, including weekends and holidays.

Responsibilities

• Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events.
• Assist with leading kitchen operations.
• Ensure consistent execution of menus, recipes, and plating standards across all outlets.
• Collaborate in menu planning, seasonal offerings, and innovative culinary concepts.
• Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards.
• Monitor food quality, taste, portion control, and presentation.
• Manage food costs, inventory, purchasing, and waste control to meet budgetary goals.
• Ensure compliance with HACCP, food safety, sanitation, and health regulations.
• Coordinate with front-of-house and banquet teams to ensure seamless service.
• Support large-scale events, weddings, and VIP functions with precision and creativity.
• Conduct performance evaluations and assist with hiring and scheduling of kitchen staff.
• Maintain cleanliness, organization, and efficiency in all kitchen areas.

Skills

Leadership

Communication

Organizational skills

Multi-outlet ops

Cost control

Budgeting

Staff leadership

Flex hours

Education

Culinary training/degree

Job description

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations across Hawks Cay Resort, ensuring exceptional food quality, consistency, and presentation that align with brand standards. This role plays a key leadership position in menu development, kitchen management, staff training, and maintaining the highest standards of hygiene, safety, and guest satisfaction.

Key Responsibilities

• Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events




• Assist with leading kitchen operations




• Ensure consistent execution of menus, recipes, and plating standards across all outlets




• Collaborate in menu planning, seasonal offerings, and innovative culinary concepts




• Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards




• Monitor food quality, taste, portion control, and presentation




• Manage food costs, inventory, purchasing, and waste control to meet budgetary goals




• Ensure compliance with HACCP, food safety, sanitation, and health regulations




• Coordinate with front-of-house and banquet teams to ensure seamless service




• Support large-scale events, weddings, and VIP functions with precision and creativity




• Conduct performance evaluations and assist with hiring and scheduling of kitchen staff




• Maintain cleanliness, organization, and efficiency in all kitchen areas

Qualifications & Experience

• Minimum of 5-8 years of progressive culinary experience in luxury hotels or resorts, preferred




• Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred




• Formal culinary training or degree preferred




• Strong leadership, communication, and organizational skills




• Proven experience in multi-outlet kitchen operations




• Ability to work flexible hours, including weekends and holidays

Skills & Competencies

• Exceptional culinary technique and creativity




• Strong cost control and budgeting skills




• High standards for quality, consistency, and presentation




• Ability to motivate and lead diverse culinary teams




• Excellent problem-solving and time-management abilities




• Passion for luxury hospitality and guest satisfaction

#INDHC