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We are seeking a seasoned, polished, and professional Executive Sous Chef to join an ultra-luxury hospitality team in one of the most desirable resort markets in the country.
The Executive Sous Chef will work directly with the Executive Chef to support daily culinary operations, menu execution, purchasing, inventory, team development, and overall kitchen leadership.
Ultra Luxury Hotel Executive Sous Chef Qualifications:
- The ideal candidate is hands-on, organized, mature, solution-oriented, and comfortable leading in a luxury hospitality environment where consistency, service standards, and guest experience matter every day.
- 3+ years of experience as an Executive Sous Chef, Chef de Cuisine, Executive Chef, or Senior Sous Chef in an ultra-luxury hotel, resort, fine dining restaurant, or high-end hospitality environment
- Experience leading culinary operations across multiple outlets, including restaurants, lounges, room service, in-suite dining, catering, banquets, or private events
- Strong background with high-end banquets, small parties, private dining, and elevated guest experiences
- Experience scheduling, training, coaching, and managing culinary teams of 25+ team members
- Strong knowledge of purchasing, inventory, food cost, labor cost, production standards, portion control, and waste management
- Experience with high-volume culinary outlets and luxury-level service expectations
- Ability to understand the Executive Chef’s vision and translate that vision into consistent daily execution
- Experience with concept development, new restaurant openings, seasonal menu planning, or menu development preferred
- ServSafe certification or strong working knowledge of food safety, sanitation, and health department standards
- Mature, professional, accountable, and team-focused leadership style
Ultra Luxury Hotel Executive Sous Chef Responsibilities:
- Partner closely with the Executive Chef to lead daily culinary operations across multiple food and beverage outlets
- Support menu development, menu planning, recipe execution, food production, purchasing, inventory, and culinary standards
- Coordinate food preparation and execution for restaurants, lounges, room service, in-suite dining, catering, and events
- Lead, train, coach, schedule, and develop culinary team members and supervisors
- Maintain consistency in food quality, presentation, portioning, plating, sanitation, and overall kitchen organization
- Develop systems, standards, and processes that improve execution, accountability, communication, and team performance
- Manage labor, scheduling, timekeeping, inventory, ordering, vendor relationships, food cost, and waste controls
- Act as the senior culinary leader in the absence of the Executive Chef
- Maintain a positive, professional, and high-performing kitchen culture
- Ensure all ServSafe, food safety, sanitation, workplace safety, and health department standards are followed
- Collaborate with Food and Beverage leadership and attend key operational meetings
- Identify challenges, bring solutions, and help move the culinary operation forward
Ultra Luxury Hotel Executive Sous Chef Benefits:
- Excellent salary
- Employee housing pending availability
- PTO plan
- Bus and Ski pass benefits
- Health benefits
- 401K with match
- Relocation support TBD
JOB ID: 177102
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Richard Van Oordt