executive sous chef

Hyatt Regency Morristown at Headquarters Plaza

Summary
<br>At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
<br><br>
Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time.
<br><br>
The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
<br>The salary range for this position is between $64,100 and $85,000.
<br><br>
<b>Responsibilities include:</b><br>
Support senior leadership by developing and assuming key management responsibilities
<br>Assume the role of liaison between all departments within the culinary division and all other hotel departments
<br>Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
<br>Develop and implement creative menu items that adhere to Hyatt brand standards
<br>Plan, coordinate & implement special events and holiday functions
<br>Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
<br>Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
<br>Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
<br>Ensure proper safety and sanitation of all kitchen facilities and equipment
<br>Organize and facilitate departmental meetings, training and goals setting
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<br>Qualifications
<br>In-depth skills and knowledge of all kitchen operations
<br>Possess strong leadership, communication, organization and relationship skills
<br>Experience with training, financial management and customer service
<br>Proficient in general computer knowledge
<br>A true desire to exceed guest expectations in a fast-paced customer service environment
<br>Capable of producing a consistent product in a timely manner
<br>Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
<br>Geographic and schedule flexibility preferred
<br>Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef.
<br>Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

EXECUTIVE SOUS CHEF

Valor Hospitality

<p></p><div><h1 class="jobSectionHeader"><b>COMPANY OVERVIEW</b></h1><p></p><p>
At Valor, we are passionate Hotelitarians&mdash;driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you&rsquo;re someone who notices the little things and strives to make a lasting impact, you&rsquo;ll thrive here.</p><p></p><p>
Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.</p><p></p><p><b>
POSITION PROFILE</b></p><p>
Manage the culinary staff in the daily production, preparation and presentation for all of the food &amp; beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Executive Sous Chef's primary focus will be Banquets &amp; Events, however he/she will be involved in all aspects of the culinary department.</p><p></p><p><b>
ESSENTIAL RESPONSIBILTIES</b></p><ul><li><b>
Staff and operations management</b>: Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels.</li><li><b>
Food and quality control</b>: Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal.</li><li><b>
Inventory and cost control</b>: Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs.</li><li><b>
Health and safety</b>: Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment.</li><li><b>
Menu and events</b>: Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering.</li><li><b>
Communication and collaboration</b>: Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements.</li></ul><p></p><p><b>
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES</b></p><ul><li>
Culinary expertise: Strong cooking and food preparation skills.</li><li>
Leadership and management: Proven ability to lead, motivate, and manage a team.</li><li>
Organizational skills: Strong organizational and problem-solving skills, especially under pressure.</li><li>
Communication skills: Excellent interpersonal and communication skills.</li><li>
Physical stamina: Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds.</li><li>
Experience and education: Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement.</li></ul><p></p><p><b>
PHYSICAL DEMANDS</b></p><ul><li>
Standing and walking for extended periods</li><li>
Bending, stooping, kneeling, and twisting</li><li>
Repetitive motions and heavy lifting (up to 50 lbs)</li><li>
Working in hot, humid, and noisy conditions</li></ul><p></p><p>
#INDsummit</p><h1 class="jobSectionHeader"><b>
BENEFITS PACKAGE</b></h1><ul><li><p>
Competitive Salary</p></li><li><p>
Daily Pay!</p></li><li><p>
Team Member Hotel Discount Program</p></li><li><p>
Uniforms Provided for most positions</p></li><li><p>
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options</p></li><li><p>
Paid PTO</p></li><li><p>
401k with employer match</p></li><li><p>
Food and Beverage Discounts</p></li><li><p>
Tuition Reimbursement</p></li></ul></div>

Executive Sous Chef

Forefront Healthcare

<div><h2 class="jobSectionHeader"><b>The Executive Sous Chef serves as a senior culinary leader supporting the Executive Chef in overseeing all kitchen operations for a high-quality dining program within senior living, healthcare, or hospitality environments. This role is responsible for driving culinary excellence, operational consistency, team development, food safety, and financial performance while ensuring an exceptional dining experience for residents, guests, and clients.</b></h2><h2 class="jobSectionHeader"><b>
The Executive Sous Chef acts as the right hand to the Executive Chef, providing leadership, structure, and day-to-day operational execution across all culinary areas.</b></h2><p></p><p><b><br>
Position Type and Expected Hours of Work</b></p><p>
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.</p><p></p><p><b>
Essential Functions and Duties
</b></p><p>Culinary Operations Leadership</p><ul><li>
Support the Executive Chef in overseeing all daily kitchen operations including production, service, retail, and catering</li><li>
Ensure consistent execution of recipes, menus, and presentation standards across all dining venues</li><li>
Supervise food preparation, portion control, and plate presentation to meet quality expectations</li><li>
Lead daily production meetings, line checks, and pre-service briefings</li><li>
Act as Chef in Charge in the absence of the Executive Chef</li></ul><p></p><p>
Team Leadership &amp; Development</p><ul><li>
Train, mentor, and coach cooks, leads, and utility staff to build a high-performing culinary team</li><li>
Assist with recruiting, interviewing, onboarding, and scheduling of kitchen personnel</li><li>
Conduct performance feedback, corrective coaching, and skills development</li><li>
Promote a culture of safety, teamwork, and hospitality excellence</li></ul><p></p><p>
Financial &amp; Inventory Management</p><ul><li>
Assist in managing food cost, labor productivity, and waste reduction initiatives</li><li>
Oversee ordering, receiving, inventory controls, and vendor relations</li><li>
Ensure accurate production records, recipe costing, and yield management</li><li>
Support budget adherence and monthly financial performance goals</li></ul><p></p><p>
Food Safety &amp; Compliance</p><ul><li>
Maintain ServSafe, HACCP, and local health department standards</li><li>
Conduct sanitation audits, temperature logs, and corrective actions</li><li>
Ensure compliance with regulatory requirements and infection prevention protocols</li><li>
Maintain safe equipment operation and kitchen organization</li></ul><p></p><p>
Menu Execution &amp; Innovation</p><ul><li>
Assist with menu development, recipe testing, and seasonal programming</li><li>
Collaborate with Registered Dietitians on therapeutic and modified diets</li><li>
Support catering events, special functions, and resident engagement activities</li><li>
Ensure cultural, regional, and resident preference alignment</li></ul><p></p><p><b>
Travel</b></p><p>
Occasional travel for company meetings by car and/or plane may be required</p><p></p><p><b>
General Responsibility as Required for Position</b></p><ul><li>
Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
</li><li>Attends department meetings as required.</li><li>
Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.</li><li>
Completes mandatory training and competencies annually.</li></ul><p></p><p><b>
AAP/EEO Statement</b></p><p>
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.</p><p></p><p><b>
Other Duties as assigned</b></p><p>
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.</p><p></p>
Requirements:
<p></p><p><b>Education/Experience/Training</b></p><p>
Associate&rsquo;s or Bachelor&rsquo;s degree in Culinary Arts, Hospitality Management, or related field preferred</p><p>
Equivalent combination of formal culinary training and progressive leadership experience will be considered</p><p>
Coursework in nutrition, food safety, or dietary management a plus (healthcare/senior living)</p><p></p><p><b>
Experience</b></p><p>
5&ndash;8+ years of progressive culinary experience with at least 2&ndash;3 years in a Sous Chef or Executive Sous Chef role</p><p>
Proven success in high-volume scratch kitchen environments such as senior living, healthcare, hotel, club, or contract dining</p><p></p><p><b>
Demonstrated experience with:</b></p><p>
Menu execution and recipe adherence</p><p>
Food &amp; labor cost management</p><p>
Inventory controls and purchasing</p><p>
Catering and special event production</p><p>
Supervising teams of 15&ndash;40+ associates</p><p>
Strong knowledge of therapeutic diets and modified textures preferred</p><p>
Experience partnering with Registered Dietitians and interdisciplinary teams a plus</p><p></p><p><b>
Preferred Qualifications</b></p><p>
Experience in senior living or healthcare dining</p><p>
Opening new accounts or supporting unit transitions</p><p>
Scratch cooking, farm-to-table, and wellness-focused programming</p><p>
Multi-outlet or multi-shift oversight</p><p></p><p><b>
License and Certification
</b></p><p>ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment</p></div>

Executive Sous Chef-ESC

Qatar Airways

<div><div><div><div><div><div><h3 class="jobSectionHeader"><b>General Information
</b></h3></div></div><div><div><div><div>Ref #
</div><div>232706
</div></div><div><div>Location
</div><div>Qatar-Doha
</div></div><div><div>Job family
</div><div>Specialist
</div></div><div><div><ul><li>Closing Date: 2026-04-26</li></ul><br>
</div></div></div></div></div><div></div><div><h3 class="jobSectionHeader"><b>Description
</b></h3></div><div></div><div><div><div><div><p><b>About the Role:</b></p><p>
Qatar Airways are pleased to announce an incredibly exciting opportunity to join our team as a Senior Executive Sous Chef who ensures that the ingredients and methods used in preparation of culinary items are of highest standard and quality. Oversee culinary day-to-day operations in HIA Lounge kitchens, control Kitchen in terms of planning and monitoring food production, assigning tasks, determining processes, managing chefs on duty, oversee scheduling processes and assignment of appropriate trainings for all kitchen staff. Also, responsible for maintaining the highest food quality with minimum wastage and optimal use of resources.</p><p><b>
Operational:</b></p><ul><li><p>
Assist line manager to maintain a high-quality control standard for food preparation and production, propose and source Buyer, Chefs that match up to the Qatar Airways&rsquo; set standards. Prepare waste management plans and suggest initiatives on how to potion the food, avoid over boarding, over production, inventory control and ensure the food and inventory is well rotated and &ldquo;the first in first out&rdquo; method is being practiced.</p></li><li><p>
Monitor adherence to Hazard Analysis and Critical Control Points (HACCP) guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Responsible for management and storage and stocking of perishable products.</p></li><li><p>
Inspect all kitchen equipment in prerequisite areas; ensure that repair and maintenance is carried out periodically. Report other instances to the Manager HIA Lounges daily. Assure proper cleanliness and sanitation of kitchen and food storage areas including equipment is clean and hygienically stored according to the set regulations.</p></li><li><p>
Constantly strive to upgrade food quality, establish standard controls that assure a high level of quality and consistency. Check cleanliness and proper storage of food and equipment in all areas of food production.</p></li><li><p>
Ensure proper storage of kitchen equipment by training crew in proper method and standards.</p></li><li><p>
Ensures production and quality standards are followed and maintained as per Standard Operating Procedures within kitchens and respective food service areas, i.e., buffet tables.</p></li><li><p>
Oversee meal cycle plans and communicate information to other stakeholder departments in a timely manner. Monitor product yields to ensure maximum usage and ensure quality production standards are followed and maintained.</p></li><li><p>
Provide assistance for menu presentation and development with line manager to ensure products, production and costs are efficiently managed and all variances are noted.</p></li><li><p>
Ensure that all Menu and Recipe reviews and updates including culinary checklist are carried out prior to introduction and necessary management approvals and suggestions are taken into consideration.</p></li><li><p>
Review introduction of all new menu&rsquo;s and ensure that they are properly planned, set-up and as per approved specifications and reviewed to ensure compliance of recipes and portion specifications as required by Qatar Airways.</p></li><li><p>
Regularly assess staff and collect reports from Sous chef and submit the same to the food safety and hygiene officers for their culinary, safety, hygiene and product knowledge and to prepare management reports.</p></li><li><p>
Collect and prepare relevant data for budget submission; assign projects to kitchen staff for annual food festivals, large VIP banquets, assess labor and other operating costs, monitor expenses and financial results, develop strategies to be able to achieve set financial goals.</p></li><li><p>
Assists line manager in developing policies and procedures to enhance and ensure strict quality procedures are followed, continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology within specified areas of the lounges.</p></li><li><p>
Perform other department duties related to his / her position as directed by the Head of the Department</p></li></ul><p><b>
About Qatar Airways Group</b></p><p>
Our story started with four aircraft. Today, we deliver excellent results across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down because of failure. Instead, we dare to achieve what&rsquo;s never been done before. So, whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries and be part of a truly global community.</p>
</div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Qualification
</b></h3></div></div><div><div><div><div><p><b>About You</b></p><ul><li><p>
High School Qualification / Vocational Qualification /Diploma or Equivalent (Type of Diploma Based on Role) with Minimum 7 years of job-related experience OR Bachelor&rsquo;s Degree or Equivalent with Minimum 6 years of job-related experience</p></li></ul><p><b>
Essential</b></p><ul><li><p>
Experience in a Luxury hotel/Airport Lounges or similar establishment</p></li><li><p>
Human Resource management skills, including the ability to recruit and train employees</p></li><li><p>
Financial management and computer skills</p></li><li><p>
Time management, communication and Leadership skills</p></li><li><p>
Command of English language</p></li><li><p>
Managerial skills - Ability to delegate work, set clear direction and manage workflow. Strong mentoring and coaching skills. Ability to train and develop subordinate's skills. Ability to foster teamwork among team members.</p></li></ul><p><b>
Preferred</b></p><ul><li><p>
Relevant experience at Sous Chef level</p></li><li><p>
Previous management of a Kitchen in a 5-star environment will be an added benefit</p></li><li><p>
GCC experience</p></li><li><p>
Situational awareness and ability to show a command presence</p></li></ul><p><b>
Be part of an extraordinary story</b></p><p>
Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what&rsquo;s never been done before.</p><p>
Together, everything is possible</p>
</div></div><div><div>https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=232706</div></div></div></div></div></div></div></div><div></div>

Senior Executive Sous Chef

Riviera Dining Group

<div><div><div><div><div><div><p>RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.</p><p>
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.</p><p></p><p><b><br>
DREAM IT</b><br>
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA&rsquo;s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).</p><p></p><p><b><br>
BUILD IT</b><br>
RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.</p><p></p><p><b><br>
GROW IT</b><br>
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.</p><div></div><div><div><b><br>
SUMMARY</b>
</div><p>The Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:</p><div><br>
</div><div><b>ESSENTIAL DUTIES AND RESPONSIBILITIES</b></div><ul><li>Adherence to all company policies as stated in the employee handbook.
</li><li>Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)</li><li>Daily high-cost perpetual inventory</li></ul>
 &bull; Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet &bull; Food COGS<br>
<ul><li>Follow order guides and understand F&amp;O quality &amp; pricing standards</li><li>Review prior week&rsquo;s labor to find areas of opportunity</li><li>Schedules (coverage and costing)</li><li>Daily and Weekly Food Purchases</li><li>Daily and Weekly Labor (dollars and percentage)</li><li>New hire &amp; Termination procedures</li><li>Food par levels</li><li>Par levels on Plate-ware and communicate with FOH</li><li>Dish machine and chemical company</li><li>Employee injury reports</li><li>Weekly management meetings</li><li>Pre-Shifts with staff</li><li>Daily food inventory and ordering</li><li>Labor management</li><li>Overtime monitoring</li><li>Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)</li><li>Product Rotation adheres (FIFO)</li><li>Food quality and specification</li><li>Recipe adheres</li><li>Line checks</li><li>Organization of back of house (storage, prep, line and dish areas)</li></ul>
 &bull; Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)&bull; Line of sight and attention to detail
<ul><li>Teamwork and training</li><li>Must ensure that all the recipes, food preparations as butchering, protein portions, and presentations meet the Restaurant's specifications and commitment to quality</li><li>Monthly inventory</li><li>Must have good communications skills</li></ul>
 &bull; Involved in events and menu changes and launches &bull; Daily specials<br>
 &bull; Communicate any issues, concerns or updates with chef and sous chefs &bull; Temp logs monitoring<br>
<ul><li>Kitchen opening and closing procedure</li><li>Managerial skills of an entire BOH</li></ul><div><br>
</div><div><b>SKILLS AND QUALIFICATIONS</b></div><ul><li>
College degree/Culinary school degree preferred, but not necessary</li><li>
Minimum 3 years in a kitchen managerial role in a fast-paced, high-volume restaurant</li><li>
Must have computer knowledge (Excel, Windows, POS, etc.)</li><li>
Career-driven with stable job history</li><li>
High volume and/or fine dining experience</li></ul></div></div></div></div></div></div></div>

Executive Sous Chef | CASA NEOS

Six Flags Qiddiya City and Aquarabia

<div><p>To lead and manage Central Kitchen operations, ensuring consistent food quality, efficient production, and full compliance with food safety standards across all outlets and employee dining. The role is responsible for driving cost control, standardizing processes, and developing culinary teams to deliver high-quality, efficient, and sustainable F&amp;B operations.</p><p></p><p><b>
Key Functional Tasks</b></p><p></p><ul><li>
Support the director in recipe development and oversee both mass and limited-scale production to meet the needs of all F&amp;B outlets and employee dining.</li><li>
Contribute to defining &ldquo;make vs. buy&rdquo; strategies for ingredients, sub-recipes, and finished products across all units.</li></ul><p></p><ul><li>
Establish and standardize cooking methods, production processes, and par levels to ensure consistency and efficiency in the Central Kitchen.</li></ul><p></p><ul><li>
Coordinate with Procurement to develop ordering schedules that prevent shortages while minimizing waste.</li></ul><p></p><ul><li>
Ensure full compliance with HACCP standards, particularly in the handling and transfer of prepared food to front-of-house operations.</li></ul><p></p><ul><li>
Collaborate with director across both parks to continuously innovate and enhance the F&amp;B offering.</li></ul><p></p><ul><li>
Support the ongoing improvement of employee dining services, ensuring quality, variety, and operational efficiency.</li></ul><p></p><ul><li>
Monitor and address cost drivers (food, labor, and operational costs) and proactively implement corrective actions when needed.</li></ul><p></p><ul><li>
Continuously benchmark industry trends and best practices locally and globally to maintain competitive standards.</li></ul><p></p><ul><li>
Oversee end-to-end food production cycles in the Central Kitchen, ensuring consistency in taste, presentation, and quality across all outlets and employee dining.</li></ul><p></p><p><b>
Key Managerial Tasks</b></p><p></p><ul><li>
Lead, coach, and mentor culinary teams across units, identifying high-potential talent for development and progression into Central Kitchen roles.</li><li>
Develop and maintain succession plans to ensure continuity, manage turnover, and support internal career growth&mdash;particularly focusing on local and regional talent development.</li><li>
Foster a culture of continuous learning, accountability, and high performance within the culinary teams.</li><li>
Ensure all team members adhere to company policies, standards of conduct, and performance expectations.</li><li>
Act as the second-in-command, stepping in to lead operations in the absence of the director.</li><li>
Promote a leadership mindset of &ldquo;inspect what you expect&rdquo; and &ldquo;lead by example&rdquo; to drive operational discipline and team engagement.</li><li>
Ensure effective workforce planning and scheduling, aligning manpower with production demands and budget constraints.</li><li>
Act as the delegate for the director, ensuring uninterrupted leadership and decision-making in their absence.</li></ul><br>
<b>
Requirements</b><p><b><br>
Knowledge &amp; Experience:</b></p><p>
Minimum 5&ndash;8 years of progressive experience in culinary operations, with a strong focus on high-volume production and Central Kitchen environments.</p><p><b>
Education &amp; Certifications:</b></p><p>
Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or a related field.</p></div>

Senior Manager - Executive Sous Chef (Central Kitchen)

Qiddiya Investment Company

<p></p><div><p>The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the &quot;Shift Leader,&quot; the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.</p><p></p><p><b>
JOB OVERVIEW &ndash; PURPOSE AND SCOPE</b></p><p>
The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.</p><p></p><p>
</p><p><b>RESPONSIBILITIES AND DUTIES</b></p><p>
</p><p><b>Culinary Execution &amp; Quality Control</b></p><p>
</p><ul><li>Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.</li><li>
Run the &quot;Hot Line&quot; or &quot;Pass&quot; during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.</li><li>
Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.</li><li>
Manage the &quot;tasting process,&quot; ensuring all soups, sauces, and purees are tasted and seasoned correctly <i>before</i> service begins.</li></ul><p>
</p><p></p><p><b>Team Leadership &amp; Training</b></p><p>
</p><ul><li>onboard and train new Commis Chefs and Demi Chefs, teaching them the &quot;Qiddiya Way&quot; of chopping, cooking, and plating.</li><li>
Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.</li><li>
Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.</li></ul><p>
</p><p></p><p><b>Inventory &amp; Cost Management</b></p><p>
</p><ul><li>Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.</li><li>
Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.</li><li>
Enforce &quot;Waste Management&quot; protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.</li></ul><p>
</p><p></p><p><b>Hygiene &amp; Safety</b></p><p>
</p><ul><li>Enforce strict HACCP compliance, ensuring that &quot;Time and Temperature&quot; logs are filled out accurately for all blast chilling and hot holding.</li><li>
Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.</li><li>
Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.</li></ul><p></p><p><br>
</p><p></p><p><b>REPORTING
</b></p><p></p><ul><li>Reports Direct to: Senior Sous Chef / Executive Sous Chef.</li><li>
Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.</li><li>
Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.</li></ul><p></p><p><br>
</p><br>
<br>
<p></p><b>Requirements</b><br>
<p></p><ul><li>
Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 6&ndash;8 years of kitchen experience.</li><li>
At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.</li><li>
Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.</li></ul><p></p><p><b>
Technical Skills</b></p><p>
</p><ul><li>Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).</li><li>
Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).</li><li>
Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.</li><li>
Understanding of Halal food preparation standards.</li></ul><p>
</p><p><b>COMPETENCIES</b></p><p>
</p><ul><li>Consistency: The ability to replicate a dish perfectly 50 times in a row.</li><li>
Speed and Accuracy: Working fast without sacrificing quality or safety.</li><li>
Communication: Giving clear, loud, and concise instructions during a busy service (e.g., &quot;Ordering 2 Beef, 1 Salmon, 3 minutes away&quot;).</li><li>
Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.</li><li>
Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.</li></ul></div><p></p>

Golf- Sous Chef

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