Executive Sous Chef - Outlets & Banquets

BENCHMARK; Chatham (MA); On-site; USD 120,510 - 147,290; Full time

Benefits offered by this job

Comprehensive health insurance

Retirement plans

Paid time off

On-site wellness programs

Local discounts for employees

Job summary

BENCHMARK in Chatham, Massachusetts is looking for an Executive Sous Chef to oversee kitchen operations and ensure high standards of food quality and service. The successful candidate will assist the Executive Chef in managing the kitchen staff and developing menus while maintaining a safe working environment.

This role requires at least 3 to 5 years of experience in a similar position, as well as strong leadership and organizational skills. A competitive compensation package includes health insurance and retirement plans.

Qualifications

• Minimum of 3 to 5 years’ experience as a Sous Chef.
• Minimum of 2 years supervisory experience.
• Experience managing high-end operations preferred.

Responsibilities

• Assist the Executive Chef in kitchen staff management.
• Develop menus, manage food costing, and oversee kitchen operations.
• Ensure adherence to all health, safety, and sanitation regulations.

Skills

Culinary skills

Team leadership

Food safety knowledge

Organizational skills

Communication skills

Education

Culinary degree

Job description

Executive Sous Chef – Chatham, Massachusetts

Position Overview

The Executive Sous Chef is responsible for planning and directing food preparation in the kitchen, ensuring product quality and service standards meet guest expectations, and providing optimal dining service to hotel guests.

Key Responsibilities

• Assist the Executive Chef in kitchen staff management.
• Develop menus, manage food costing, and oversee kitchen operations.
• Plan, schedule, and organize staff to ensure proper coverage.
• Conduct pre‑shift meetings, review daily activities, and communicate relevant information.
• Prepare requisitions for supplies and food items.
• Verify proper storage of all food items in refrigerators and freezers to maintain freshness.
• Monitor food quality, presentation, and consistency to ensure compliance with established standards.
• Ensure adherence to all health, safety, and sanitation regulations and company policies.
• Assist with inventory management, purchasing, and cost‑control initiatives to meet departmental goals.
• Support the development, coaching, and performance management of culinary team members.
• Ensure all staff are properly trained and equipped to carry out daily tasks.
• Maintain sanitation and cleanliness standards in the kitchen.
• Respond promptly to staff and guest needs and follow up as required.
• Collaborate with other departments to ensure seamless execution of hotel events, banquets, and daily operations.
• Promote teamwork and motivation through daily communication.
• Serve as the culinary leader in the absence of the Executive Chef and ensure smooth operation of all kitchen functions.

Qualifications

• Minimum of 3 to 5 years’ experience as a Sous Chef.
• Minimum of 2 years supervisory experience.
• Experience managing high‑end operations preferred.
• Culinary degree preferred.
• Demonstrated leadership abilities required.
• Superior communication and organizational skills.
• Strong knowledge of food safety, sanitation, and labor management practices.
• Ability to thrive in a fast‑paced, high‑volume luxury hospitality environment.

Compensation

$133,900.00 – $133,900.00

Benefits

• Comprehensive health insurance.
• Retirement plans.
• Paid time off.
• On‑site wellness programs.
• Local discounts and employee rates on hotel stays.
• Ongoing training and development opportunities.

Equal Opportunity Statement

Pyramid Global Hospitality® is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.