The Executive Sous Chef is a senior culinary position responsible for assisting the Executive Chef in overseeing kitchen operations, staff management, menu creation, and maintaining the highest culinary standards in the kitchen. The Executive Sous Chef acts as the second-in-command and ensures the smooth operation of all kitchen functions, especially in the Executive Chef’s absence. This role involves both hands-on cooking and administrative duties, focusing on consistency, efficiency, and the quality of the culinary experience.