Executive Sous Chef

Executive Sous Chef

Responsible to: Executive Chef
Job Type: Full Time, Regular
Department: KitchenJob Overview:

The Executive Sous Chef supports the Executive Chef in overseeing the daily operations of the kitchen including food preparation, staff supervision, quality control, inventory management, and kitchen organization. This role assists in maintaining culinary standards, operational efficiency, team development, and consistent execution across all food outlets and event operations within Rockaway Ocean Club.

The Executive Sous Chef plays a critical leadership role in ensuring smooth kitchen operations during all service periods while supporting menu execution, staff training, and overall guest satisfaction. Success in this role requires strong culinary leadership, organization, adaptability, and the ability to perform effectively in a high-volume hospitality environment.

Key Responsibilities: Leadership

• Assist the Executive Chef with kitchen logistics including scheduling, staffing support, and operational execution.
• Supervise and support culinary team members during all service periods.
• Help train and develop kitchen staff on food preparation, plating standards, recipes, sanitation, and operational procedures.
• Foster teamwork, communication, and collaboration within the kitchen and between BOH and FOH teams.
• Lead by example and maintain a positive, professional kitchen culture.
• Support management with maintaining kitchen organization, cleanliness, and operational standards.
• Assist with monitoring maintenance needs and reporting equipment issues promptly.

Service

• Be present in the kitchen during service periods including breakfast, lunch, dinner, beach club, nightlife, and special events operations.
• Ensure timely and consistent execution of all menu items.
• Assist with communicating menu changes, daily specials, and 86 items to FOH teams.
• Support kitchen flow and jump into stations when necessary during high-volume service.
• Ensure all food leaving the kitchen meets presentation, quality, and consistency standards.
• Maintain DOH compliance and safe food handling procedures at all times.
• Assist with preparing the kitchen team for health department inspections and operational audits.

Labor / Staff Management

• Assist with supervising culinary staff performance and coaching team members when improvements are needed.
• Support onboarding and training of new kitchen employees.
• Ensure all team members follow opening and closing procedures for their stations.
• Monitor kitchen staffing needs during shifts and assist with break management and labor efficiency.
• Promote accountability, professionalism, and adherence to company standards.
• Assist with enforcing safety procedures and sanitation standards.

Product / Food Presentation

• Maintain food quality, consistency, and presentation standards across all kitchen operations.
• Assist in recipe execution, plating guidance, and culinary preparation during service.
• Support the Executive Chef with seasonal menu changes, specials, and new food offerings.
• Ensure freshness, proper storage, and quality of all food products.
• Assist with maintaining recipe consistency and operational standards across multiple outlets and event operations.

Financial

• Assist with inventory management, ordering, and product organization.
• Support food cost and labor cost management goals established by leadership.
• Help monitor waste, portioning, and kitchen efficiency.
• Ensure proper handling and rotation of food inventory.
• Support communication with purchasing and management teams regarding product needs and operational concerns.

Administrative

• Assist with maintaining BOH documentation including prep lists, station checklists, recipes, and operational procedures.
• Participate in meetings requested by the Executive Chef, Director of Operations, or Ownership.
• Monitor communication platforms and stay informed of operational updates.
• Support compliance with all company procedures, health department regulations, and safety standards.
• Assist with daily reporting and operational follow-up as needed.

Self-Development

It is understood that as the Executive Sous Chef you are responsible for maintaining current culinary knowledge, food trends, operational standards, and ingredient awareness. Rockaway Ocean Club encourages continuous growth, development, and leadership advancement within the culinary program.

Required Skills / Qualifications:

• 2–5+ years of culinary leadership or sous chef experience in hospitality or high-volume restaurant operations preferred.
• Strong knowledge of kitchen operations, food preparation, and sanitation standards.
• Ability to lead, motivate, and train culinary teams in fast-paced environments.
• Knowledge of food safety regulations including HACCP and DOH standards.
• Strong organizational, communication, and multitasking skills.
• Ability to remain calm and efficient during high-pressure service periods.
• Experience with inventory management, ordering, and kitchen systems preferred.
• Flexible availability including nights, weekends, and holidays.

Physical Requirements:

• Must be able to seize, grasp, turn, and hold objects with hands.
• Must be able to work on your feet for at least 8 hours.
• Fast-paced movements are required in all kitchen and operational areas.
• Must be able to move, pull, carry, or lift up to 45 pounds.
• Occasionally kneel, bend, crouch, and climb as required.