Job Summary

In accordance with the policies, procedures, and standards of The Lind Hotels, under the supervision of the Executive Chef, the Executive Sous Chef is responsible as the second in the chain of command for all aspects of kitchen operations, including quality control, sanitation, food safety, training, and discipline of staff. Areas of responsibility comprise overseeing all food preparation for all restaurants and F&B outlets.

This role manages all kitchen operations and staff on a daily basis to ensure a consistent, high-quality food product and motivates the team with a service-driven desire to exceed the expectations of our guests. This position requires being up to date with food/market trends and techniques, as well as being highly creative in the culinary side.

Essential Duties & Responsibilities (Culinary Operations)

• Consistently offer professional, friendly, and proactive guest ser...