Group Executive Sous Chef

About the role

Uga Resorts is looking for a Group Executive Sous Chef to lead culinary execution across its luxury resort portfolio. The role combines hands‑on kitchen leadership with strategic oversight to ensure consistent, high‑quality dining experiences that reflect each destination’s character.

Key responsibilities

• Partner with the Group Executive Chef to translate innovative, destination‑driven menus into flawless plate execution at every resort.
• Design and implement scalable SOPs that guarantee consistency, service flow, and elevated guest experiences across all properties.
• Conduct regular culinary audits to ensure taste consistency, temperature control, and adherence to luxury standards.
• Maintain the highest kitchen sanitation standards, enforcing HACCP and strict hygiene practices.
• Manage group‑wide food costs, inventory, and waste reduction while preserving premium quality.

Required profile

• 8‑10 years of progressive kitchen leadership experience in luxury hospitality or premium resorts, with multi‑outlet exposure.
• Proven ability to standardize complex workflows, oversee multi‑property kitchen logistics, and mentor senior culinary teams.
• Formal degree in Hospitality Management, Culinary Arts, or equivalent; advanced food‑safety certifications are a plus.

Required skills

• HACCP and food‑safety compliance.
• Menu development and culinary audit expertise.
• Inventory management and cost‑control techniques.