Executive Sous Chef — Wellness Kitchen Leader

Canyon Ranch; Pittsfield (MA); On-site; USD 75,000 - 78,000; Full time

Benefits offered by this job

Spa access

Health plan

25 days off

Life insurance

Maternity leave

Professional growth

Job summary

Canyon Ranch in Lenox, MA is seeking an experienced Executive Sous Chef to lead daily culinary operations, partnering with the Executive Chef to ensure top-quality food and service. You will coach the team, uphold safety standards, and drive budgeting and purchasing decisions in a fast-paced setting.

The role requires 3+ years in culinary leadership, an associate degree or equivalent training, and ServSafe certification within six months.

Qualifications

• Associate degree or two-year equivalent specialized training or equivalent experience.
• ServSafe Manager Certification within six months of employment.
• Experience supervising and managing culinary teams.
• Strong people-management skills with a track record of developing staff.
• Knowledge of food and beverage purchasing.
• Excellent verbal and written communication; strong organizational skills.

Responsibilities

• Lead development, preparation, production, and presentation of food across outlets.
• Partner with Executive Chef to manage daily kitchen operations.
• Train, coach, and develop culinary colleagues on standards and SOPs.
• Maintain safety, sanitation, and equipment maintenance standards.
• Create staff schedules aligned with guest needs and demands.
• Support food and beverage purchasing and budgeting decisions.
• In absence of Executive Chef, assume responsibilities.

Skills

Culinary leadership

People management

Food safety

Communication skills

Decision making

Team development

Budgeting

Education

Associate degree

Specialized training

Job description

Canyon Ranch in Lenox, MA is seeking an experienced Executive Sous Chef to lead daily culinary operations, partnering with the Executive Chef to ensure top-quality food and service. You will coach the team, uphold safety standards, and drive budgeting and purchasing decisions in a fast-paced setting.

The role requires 3+ years in culinary leadership, an associate degree or equivalent training, and ServSafe certification within six months.