Executive Sous Chef
Talently, Ridgedale, MO, United States
Skills
Multi-Outlet Culinary Operations Management, High-Volume Food Production (Banquets & Resort Dining), Cost Control & P&L Management (Food & Labor), Team Leadership & Culinary Training Development, Menu Development & Quality Standards Execution
About Company / Opportunity
A large-scale luxury wilderness resort in the Ozark Mountains featuring multiple restaurants, banquet spaces, and high-volume catering operations. The property combines upscale lodge dining with extensive event and seasonal F&B programming. It operates as a complex, multi-outlet environment requiring strong culinary leadership, cost control, and hands‑on execution across restaurants, banquets, and special events.
Position Overview
Seeking a high‑impact Executive Sous Chef to lead multi‑outlet culinary operations within a high‑volume resort environment. This role partners closely with the Executive Chef to drive consistency, financial performance, team development, and elevated guest experiences across all dining venues and events.
Must-Have Skills
Multi-Outlet Culinary Leadership
– ability to oversee multiple restaurants, banquets, and high-volume production simultaneously
High-Volume Operations Experience
– proven success in resort, hotel, or conference environments with large-scale service execution
Cost Control & Operational Discipline (P&L, Labor, Food Cost)
– strong financial management and ability to operate within budget targets
Nice to Have Skills
Luxury Resort or Upscale Hotel Background
– experience in branded or high-end hospitality environments
Menu Development & Event Catering Design
– ability to build scalable menus for both restaurants and large events
Culinary Training & Team Development
– experience building structured training programs and developing sous chefs/line teams
#J-18808-Ljbffr
Multi-Outlet Culinary Operations Management, High-Volume Food Production (Banquets & Resort Dining), Cost Control & P&L Management (Food & Labor), Team Leadership & Culinary Training Development, Menu Development & Quality Standards Execution
About Company / Opportunity
A large-scale luxury wilderness resort in the Ozark Mountains featuring multiple restaurants, banquet spaces, and high-volume catering operations. The property combines upscale lodge dining with extensive event and seasonal F&B programming. It operates as a complex, multi-outlet environment requiring strong culinary leadership, cost control, and hands‑on execution across restaurants, banquets, and special events.
Position Overview
Seeking a high‑impact Executive Sous Chef to lead multi‑outlet culinary operations within a high‑volume resort environment. This role partners closely with the Executive Chef to drive consistency, financial performance, team development, and elevated guest experiences across all dining venues and events.
Must-Have Skills
Multi-Outlet Culinary Leadership
– ability to oversee multiple restaurants, banquets, and high-volume production simultaneously
High-Volume Operations Experience
– proven success in resort, hotel, or conference environments with large-scale service execution
Cost Control & Operational Discipline (P&L, Labor, Food Cost)
– strong financial management and ability to operate within budget targets
Nice to Have Skills
Luxury Resort or Upscale Hotel Background
– experience in branded or high-end hospitality environments
Menu Development & Event Catering Design
– ability to build scalable menus for both restaurants and large events
Culinary Training & Team Development
– experience building structured training programs and developing sous chefs/line teams
#J-18808-Ljbffr