Description
The Executive Sous Chef supports the Executive Chef in overseeing culinary operations across Hawks Cay Resort, including fine dining, casual venues, banquets, room service, and special events. The role leads kitchen operations, menu development, food quality and presentation, staff training and scheduling, food costs and inventory, HACCP and sanitation compliance, and coordination with front-of-house and banquet teams. It requires 5–8 years of progressive culinary experience in luxury hotels or resorts, preferably in a high-volume upscale environment, along with strong leadership, cost-control, culinary, and hospitality skills.
