As the second-in-command of the Culinary team, the Executive Sous Chef assumes leadership of the kitchen in the Executive Chef's absence and works closely with Sous Chefs, Cooks, Stewards, Food & Beverage leadership, and other hotel departments to ensure a consistent and exceptional culinary experience. This position provides hands-on leadership across daily kitchen operations, food quality and presentation, culinary team development, scheduling, labor management, purchasing, inventory, sanitation, cost control, and execution of restaurant, pool, banquet, event, and special programming needs.