Executive Sous Chef - Gordon Ramsay

• Contributes to strategic and long‑range planning for the Food & Beverage Department, including technology, staffing, and product needs.
• Analyzes food trends and market research to guide menu direction and operational decisions.
• Clearly communicates plans and objectives to executives, managers, and culinary staff.
• Assists the Executive Chef and assumes full responsibility in their absence, including menu specials, banquets, and food requisitions.
• Ensures proper food preparation, portioning, presentation, and quality control while maintaining clean, safe, and sanitary kitchen operations.
• Leads, trains, coaches, and motivates employees, fostering teamwork, strong morale, and consistent service excellence.
• Acts as a change agent by improving policies, procedures, workflow efficiency, and overall guest satisfaction.
• Coordinates with other departments to deliver seamless guest service and support operational goals.
• Participates in budgeting, financial planning, and capital planning to achieve targeted results.
• Performs comprehensive management duties including staffing, training, performance appraisal, discipline, compliance, and workplace safety.

• Culinary degree preferred, with 8–10 years of culinary experience, including 3–5 years as a Restaurant Chef.
• Strong knowledge of international cuisines, especially French, German, Spanish, and Italian dishes.
• Experience with restaurant or venue openings and the ability to plan, organize, and execute daily operational tasks.
• Familiarity with all cook classifications and their responsibilities.
• Demonstrated leadership, communication, problem‑solving, and team‑building skills.
• Proven ability to maintain consistent, high‑quality guest service standards.
• Skilled in writing documentation, developing procedures, and training staff on new tools or processes.
• Understanding of how kitchen operations connect with broader hotel and F&B operations.
• Ability to manage food and beverage cost control, analyze operational data, and prepare reports.
• Maintains a professional appearance and upholds high standards of integrity, especially within regulated business environments.
• Able to stand for prolonged periods or an entire shift and work at a fast pace in stressful conditions.
• Capable of bending, twisting, pushing, and pulling up to 100 lbs and lifting/carrying 50 lbs above or below shoulder height.
• Demonstrates strong hand and finger dexterity for handling knives, equipment, tools, bottles, and other kitchen items.
• Able to cook using standard industry techniques, equipment, and procedures while responding to visual and auditory cues.
• Comfortable working independently or as part of a team, adapting quickly to changing business demands with urgency.
• Can tolerate environments with second-hand smoke, high noise, bright lights, temperature extremes, and dust.
• Possesses basic math abilities (addition and subtraction) for routine kitchen and operational tasks.
• Able to read, write, speak, and understand English for communication and safety purposes.
• Capable of maneuvering through high‑traffic areas, office spaces, and kitchen environments efficiently.

Familiar with all kitchen operations and able to maintain effective communication in fast-moving conditions.