executive sous chef

executive sous chef Job Description Template

Our company is looking for a executive sous chef to join our team.


  • Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef;
  • Ensure consistency in quality of dishes at all times;
  • Support brand standards through the training and assessment of your team;
  • Knowledge of activities in other departments and implications;
  • Ensure resources meet business needs through the effective management of working rotas;
  • Manage food cost controls to contribute to Food and Beverage revenue;
  • Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team;
  • Ensure compliance with food hygiene and Health and Safety standards;
  • Contribute to menu creation.


  • Approaches food in a creative way;
  • Strong supervisory skills;
  • Strong Junior Sous Chef or previous Sous Chef Experience;
  • Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience;
  • Proof of continuing education translated in certificates or letter of participation in specialized courses;
  • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred;
  • Thorough knowledge of food preparation, presentation and preservation procedures;
  • Flexible in terms of schedule (must be willing to work early in the morning and open to overtime work; 6-day work week);
  • With experience of leading a team;
  • Sound knowledge of standard recipes and food cost management, food safety, hygiene and sanitation practices, inventory management and budget control;
  • At least 2 years of experience in bread and pastries production or any related role in a commissary/central kitchen;
  • Strong administration and organizational skills;
  • Leadership skills;
  • Problem solver and resourceful;
  • Can carry heavy loads (e.g. flour sacks) and is physically fit.

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