Resort Executive Sous Chef

This job description is for a Resort Executive Sous Chef, this senior kitchen leadership role focuses on culinary operations, cost control & ordering, staff supervision & supporting our Executive Chef. Key Responsibilities Manage and control labour costs and food costs within budget targets. Oversee the schedules of each outlets within the budgets. Manages food ordering, inventory levels, and production planning. Train, mentor, and develop kitchen staff through hands-on coaching. Maintain consistent food quality, standards, and guest satisfaction. Ensure compliance with food safety, sanitation, and workplace safety standards. Conducts daily kitchen inspections and implements corrective actions when needed. Track inventory transfers between multiple food outlets. Work alongside kitchen management team to capture revenue opportunities. Step into the Executive Chef's role when required. Required Qualifications Red Seal Certification (Cook). A diploma or degree in Culinary Arts Food Safe Level 1 certification. Availability for full-time, year-round employment. 5 or more years of supervisory experience in a high-volume restaurant or hotel environment. Preferred Qualifications Experience with Neapolitan-style pizza production and knowledge of Forno pizza ovens Experience in multi-outlet operations. Resort, hotel, or catering experience. Strong knowledge or baking and pastry abilities. Skills and Competencies Strong leadership and team-management abilities. Knowledge of food costing, labour management, and inventory control. Ability to multitask and prioritize in a fast-paced environment with quick problem solving skills Strong communication and organizational skills. Physical Demands Heavy lifting, pushing, and pulling. Long periods of standing. Working in hot kitchen environments. Ability to handle high-pressure and stressful service periods. Ability to oversee multiple events & outlets at the same time Catering Operations Pizza Production / Forno Oven Experience

Oversee culinary operations, including food and labor cost control, inventory management, and staff supervision across multiple outlets. Support the Executive Chef by maintaining food quality standards and ensuring strict compliance with safety and sanitation regulations.

Requires a Red Seal Certification in cooking, a culinary arts degree or diploma, and Food Safe Level 1 certification. Candidates must have at least 5 years of supervisory experience in high-volume hotel or restaurant environments.

Identified from the job description. Confirm important requirements above.

• Culinary Operations
• Cost Control
• Staff Supervision
• Inventory Management
• Production Planning
• Staff Training
• Food Safety Compliance
• Labor Management
• Multi-outlet Operations
• Neapolitan-style Pizza Production
• Baking
• Pastry
• Problem Solving
• Organizational Skills
• Team Management
• Communication

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

Professional degree

Minimum experience

5+ years

Posting language

English

Working hours

40 hours per week