Executive Sous Chef

Oversees all food-related functions and kitchen operations to ensure high-quality product delivery and guest satisfaction. Leads and develops culinary staff while managing controllable expenses and maintaining strict sanitation standards.

Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.