Executive Sous Chef

About this role

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description Position Summary The Executive Sous Chef is a key culinary leader responsible for overseeing the daily execution of kitchen operations, ensuring exceptional food quality, operational efficiency, and an outstanding dining experience. As the primary partner to the Executive Chef, the Exec Sous Chef provides hands-on leadership, supervises culinary staff, and drives consistency in food production, presentation, sanitation, and service standards. This position plays a critical role in cultivating a high-performing culinary team, maintaining operational excellence, and supporting the strategic goals of the food and beverage program. The Exec Sous Chef is expected to lead by example, fostering a culture of professionalism, accountability, collaboration, and continuous improvement. What You Will Accomplish Key Responsibilities • Culinary Operations • Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service. • Ensure all menu items are prepared and presented according to established recipes, quality standards, dietary requirements, and portion specifications. • Monitor food quality, taste, presentation, and service execution across all meal periods. • Assist in menu planning, recipe development, seasonal programming, and special event execution. • Support banquet, catering, and private dining functions while maintaining the highest culinary standards. • Ensure proper food storage, labeling, rotation, and inventory management practices. • Leadership and Team Development • Provide direct supervision, coaching, and mentorship to Chef de Partie, Lead Cooks, Cooks, and culinary support staff. • Foster a positive and inclusive team culture focused on excellence, respect, and professional growth. • Assist with recruitment, onboarding, training, scheduling, performance management, and succession planning. • Conduct ongoing skills development and training to enhance culinary knowledge, productivity, and engagement. • Promote accountability while recognizing and developing team members' strengths and potential. • Food Safety and Compliance • Ensure compliance with all food safety, sanitation, HACCP, and workplace safety regulations. • Conduct routine inspections of kitchen facilities, equipment, and food storage areas to maintain regulatory compliance. • Monitor adherence to organizational policies, procedures, and quality assurance standards. • Ensure all team members maintain safe food handling and sanitation practices. • Financial and Operational Stewardship • Assist in managing food costs, labor utilization, inventory levels, and purchasing activities. • Monitor waste reduction initiatives and implement strategies to maximize product utilization. • Support budgeting efforts and identify opportunities to improve operational efficiency and profitability. • Assist in evaluating equipment needs and coordinating maintenance to ensure uninterrupted operations.

What You Will Bring Qualifications • Associate degree in Culinary Arts or equivalent professional culinary training preferred. • Minimum of five (5) years of progressive culinary experience, including leadership or supervisory responsibilities. • Experience in luxury hospitality, fine dining, senior living, healthcare, hotels, resorts, private clubs, or institutional food service environments preferred. • Strong knowledge of culinary techniques, kitchen management, menu development, food production systems, and service operations. • Proven ability to lead, motivate, and develop high-performing teams. • Demonstrated understanding of food cost management, labor controls, inventory systems, and operational planning. • Food Handler Certification required; ServSafe Food Protection Manager Certification preferred.

Great if you have • Culinary leadership and technical expertise • Operational excellence and execution • Team development and coaching • Food safety and regulatory compliance • Financial acumen and cost management • Strategic thinking and decision-making • Communication and interpersonal effectiveness • Organizational and time-management skills • Adaptability and problem-solving • Guest, resident, and customer service excellence

Physical Requirements • Ability to stand and walk for extended periods throughout scheduled shifts. • Frequent lifting, carrying, pushing, and pulling of up to 50 pounds. • Ability to work safely around commercial kitchen equipment, hot surfaces, and varying temperature conditions. • Frequent bending, reaching, twisting, and repetitive hand movements. • The Sous Chef operates in a dynamic, high-volume culinary environment and may be required to work evenings, weekends, holidays, and special events. Success in this role requires strong leadership, sound judgment, flexibility, and the ability to maintain composure and excellence during demanding service periods.

OS&E Coordinator – New Hotel Opening Position Summary The OS&E Coordinator is responsible for planning, purchasing, tracking, receiving, storing, and distributing all Operating Supplies & Equipment (OS&E) required for the successful opening of the hotel. This role works closely with the project team, ownership, procurement, contractors, designers, and hotel department leaders to ensure all operational supplies, furniture, fixtures, equipment, and office materials are installed, organ

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