Executive Sous Chef at Camp Creek Resort

Job Summary The Executive Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Executive Sous Chef provides leadership training and hands-on management of the kitchen staff. The Executive Sous Chef will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Executive Sous Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Primary Responsibilities & Essential Functions Assist the Executive Chef in directing and overseeing all culinary operations, including meal preparation and production, food quality and presentation, compliance with safety and sanitation standards, team productivity, policy implementation, cost control, and overall profitability Assist in creating and implementing menus for regular and special events, considering seasonal ingredients, regional tastes, and current food trends Cost out food items and monitor budgets to ensure financial guidelines are met Ensure compliance with federal, state, local, and company regulations regarding health, safety, sanitation, and alcohol awareness Lead, train, and develop kitchen staff, providing supervision, coaching, performance feedback, recognition, and disciplinary action when necessary Maintain efficient, organized, safe, and hygienic work areas while ensuring the highest quality of food product Maintain HACCP procedures and oversee supplier quality inspections and received goods verification Participate in weekly kitchen walkthroughs, promptly addressing operational or quality concerns Liaise with banquet and other departments to follow function standards, respond to guest feedback, and maintain high service quality Lead the execution of special culinary events and promotions Stay abreast of food trends, techniques, and equipment locally and globally, incorporating new ideas to enhance operations Collaborate with Executive Chef, Chef de Cuisine, and Food & Beverage Director to establish a harmonious and professional work environment Perform all other duties as assigned