Executive Sous Chef

Position Purpose

The Executive Sous Chef is the second in command, responsible for translating the Executive Chef's strategic vision into consistent, profitable, and high-quality daily production.

This role's core purpose is to ensure the uninterrupted operational efficiency of the entire catering production unit and to act as the on-site strategic lead for all high-profile off-site events. To manage staffing, logistics, inventory, and cost control, guaranteeing that all food output meets the highest quality standards while protecting organizational profitability.

Main Responsibilities

Operational Leadership and Management (In-Unit)

• Production Oversight : Oversee and manage the complete daily production flow of the central catering unit across all kitchen sections, ensuring all deadlines are met and products are prepped and stored correctly for transport.
• Quality and Consistency : Implement and strictly enforce quality control measures, ensuring all dishes adhere to established recipes, presentation standards, and portion controls across high-volume batches.
• Administrative Management : Assume responsibility for key administrative functions, including scheduling for all culinary staff, managing time off requests, and ensuring labor costs remain within budget targets.
• Inventory and Cost Control : Manage the procurement process, oversee all ordering and receiving of ingredients, conduct comprehensive weekly inventory counts, and analyze food cost percentages to identify and implement cost-saving measures.
• Hygiene and Compliance : Champion and enforce the highest standards of sanitation, cleanliness, and food safety (HACCP and local health codes) throughout the entire facility.

Event Logistics and Execution (Off-Site)

Team Development and Training

Key Competencies