Renault Winery & Resort | Executive Sous Chef
$70,000–$90,000 year
On-site · Egg Harbor City, New Jersey, United States
Job Summary
Executive Sous Chef oversees all phases of food production for catering, resort dining outlets, and group events to ensure high-quality standards and guest satisfaction. Responsibilities include managing kitchen shift operations, assisting the Executive Chef, supervising and scheduling associates, recruiting and coaching staff, ensuring proper food handling and sanitation, maintaining equipment and storage, driving cost controls, collaborating on menu development, standardizing and costing recipes, and maintaining an effective training program for culinary staff. Requires leadership experience in luxury culinary operations and a culinary degree or equivalent professional experience. Fluent in English; ability to work a flexible schedule including holidays and weekends.
Required Qualifications
- 6–7 years of experience in high-quality food production within a luxury hotel or upscale restaurant
- Minimum of 3 years of Sous Chef experience in high-volume culinary operations
- Strong culinary skills and in-depth knowledge of food production techniques
- Ability to effectively listen, understand, and respond to associate and guest concerns
- Proven leadership skills with the ability to motivate and inspire a team
- Strong problem-solving skills, including anticipating and resolving operational challenges
- Education: Culinary degree from a recognized culinary institute or equivalent professional experience
- Fluent in English; additional languages are a plus
- Ability to work a flexible schedule, including holidays and weekends
- Knowledge of proper chemical handling, cleaning techniques, and kitchen equipment
- Ability to multitask in a fast-paced, high-volume environment
- Proficiency in basic financials, food costing, and arithmetic functions
- Experience with Microsoft Office (Word, Excel, Outlook)
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