Job Description

Location: Spring Mill Manor – Ivyland, PA 
Job Type: Full-Time
Reports To: Executive Chef

About Us

Spring Mill Manor is a premier wedding and events venue dedicated to creating unforgettable experiences for our guests. From intimate ceremonies to grand celebrations, our culinary team plays a vital role in delivering exceptional food and service that exceeds expectations. We are seeking an experienced and passionate Executive Sous Chef to help lead our kitchen operations and support the execution of weddings, special events, and private functions.

Position Summary

The Executive Sous Chef serves as the second-in-command of the culinary department and is responsible for assisting the Executive Chef in overseeing all kitchen operations. This role requires strong leadership, exceptional organizational skills, and experience in high-volume banquet and catering production. The ideal candidate thrives in a fast-paced event environment and is committed to delivering outstanding culinary experiences for every guest.

Key Responsibilities

• Assist the Executive Chef in planning, organizing, and executing all culinary operations for weddings, corporate events, and private functions.
• Lead and supervise kitchen staff during prep, production, and event service.
• Ensure consistency, quality, and presentation standards for all menu items.
• Coordinate banquet production and timing to ensure flawless event execution.
• Train, mentor, and develop culinary team members.
• Manage inventory, ordering, receiving, and product rotation.
• Monitor food and labor costs while maintaining high quality standards.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Assist with menu development, seasonal offerings, and special event menus.
• Maintain a clean, organized, and efficient kitchen environment.
• Act as Executive Chef in their absence and support all operational needs.

Qualifications

• Minimum 3–5 years of culinary management experience, preferably in banquet, catering, hotel, country club, or event venue operations.
• Proven experience leading high-volume food production and large-scale events.
• Strong understanding of banquet service, event timing, and kitchen logistics.
• Excellent leadership, communication, and team-building skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong organizational skills with attention to detail.
• Culinary degree or equivalent professional experience preferred.
• ServSafe Certification or equivalent food safety certification preferred.

What We Offer

• Competitive salary based on experience
• Health, dental, and vision benefits
• Paid time off
• Employee meals during shifts
• Professional growth opportunities
• Collaborative and supportive team environment
• Opportunity to be part of milestone celebrations and memorable guest experiences

Compensation

Salary Range: $75,000+ annually, based on experience and qualifications.

Schedule

This position requires a flexible schedule with availability for weekends, evenings, holidays, and peak wedding season events

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