Executive Sous Chef/Kitchen Manager

The Living Desert is seeking a passionate, experienced, and highly organized Executive Sous Chef / Kitchen Manager to support our mission of inspiring people to care for the natural world. This role assists the F&B General Manager in overseeing daily culinary operations, kitchen team leadership, food production, inventory controls, sanitation standards, catered events, and special functions across the organization. The ideal candidate will bring creativity, strong operational discipline, event execution experience, and a commitment to exceptional food quality, sustainability, and guest satisfaction in a dynamic, conservation-focused environment. 

Key Responsibilities

• Assist the F&B General Manager in managing daily kitchen operations, including food preparation, production schedules, inventory, ordering, receiving, sanitation, and operational readiness. 
• Lead, schedule, train, coach, and hold kitchen team members accountable while fostering a collaborative, efficient, and service-focused team culture. Conduct performance conversations, yearly reviews, and corrective action as needed. 
• Develop, test, cost, and execute seasonal, locally inspired menu items for daily operations, catered events, and special functions that align with The Living Desert’s sustainability goals. 
• Ensure consistent food quality, presentation, and adherence to health and safety standards. 
• Oversee kitchen operations across all venues on a daily basis, ensuring prep lists, station setup, production levels, equipment, staffing, and service execution meet business needs. 
• Monitor food, labor, catering production, and waste costs while helping maintain budgetary goals, portion standards, recipe accuracy, and purchasing controls. 
• Collaborate with event, hospitality, and sales teams to plan, prep, transport, set up, execute, and break down catered functions, private events, group meals, and special programs. 
• Maintain kitchen cleanliness and organization, ensuring compliance with all regulatory standards. 
• Support procurement, vendor relationships, product specifications, par levels, and receiving procedures to source fresh, sustainable ingredients and maintain consistent product availability. 
• Participate in culinary innovation, including plant-based and allergen-friendly offerings. 
• Coordinate catering timelines, banquet event orders, production sheets, menus, staffing plans, and post-event follow-up to ensure events are completed on time, on budget, and to guest expectations. 
• Serve as a hands-on culinary leader during peak service periods, catered events, and special projects, stepping into stations or event production as business levels require. 

Qualifications

• Minimum 5 years of culinary experience, with at least 2 years in a leadership, kitchen management, catering, or high-volume food service role. 
• Degree or certification in Culinary Arts preferred. 
• Strong knowledge of food safety, kitchen operations, catering execution, inventory management, ordering, production planning, and cost controls. 
• Proven ability to lead and motivate a diverse team. 
• Excellent communication, organizational, and problem-solving skills. 
• Passion for sustainability, conservation, and community engagement. 
• Ability to work flexible hours, including weekends, holidays, and special events. 
• Experience reading and executing banquet event orders, catering menus, production sheets, prep lists, and event timelines preferred. 
• Ability to manage multiple priorities, including daily venue operations, staff needs, catered events, and last-minute operational changes. 
• ServSafe or equivalent food safety certification required. 

Work Environment

• Fast-paced kitchen, concession, banquet, catering, and event settings within a unique outdoor environment. 
• Must be able to stand for extended periods, lift up to 50 lbs., and assist with moving catering equipment, food product, and event supplies as needed. 
• Exposure to varying weather conditions and animal-safe food handling protocols. 
• Schedule may vary based on operational needs, catered events, private functions, weekends, holidays, and seasonal attendance patterns. 
• Opportunities for professional development and culinary innovation.