To Apply for this Job Click Here
Join a respected hospitality group as an executive leader the kitchen, overseeing culinary operations for a full-service hotel with multiple food & beverage outlets, banquets, and catering. This is an opportunity to have a direct impact on culinary quality, team culture, and guest experiences within a collaborative and professional environment.
Executive Sous Chef Benefits & Compensation
- Competitive base salary commensurate with experience
- Eligibility for annual performance-based bonus
- Health insurance
- Paid time off and holiday pay
- Company-supported professional development
- Positive, team-oriented workplace focused on excellence and growth
Executive Sous Chef Requirements & Qualifications
- 4+ years of progressive culinary leadership experience in a full-service hotel, resort, upscale restaurant, or high-volume operation
- Demonstrated experience managing multiple outlets and banquet/catering functions
- Bilingual English/Spanish preferred
- New Restaurant Opening experience a big plus
- Strong culinary skills with a focus on food quality, recipe execution, and presentation
- Proven ability to lead, coach, and develop diverse kitchen teams
- Experience managing food and labor costs, inventory, and purchasing processes
- Familiarity with interpreting Banquet Event Orders (BEOs) and coordinating large-scale events
- Excellent communication, organization, and time management abilities
- Food Safety Manager/ServSafe certification preferred or obtainable within a set time of hire
Executive Sous Chef Preferred Background & Skills
- Experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or Kitchen Manager
- Strong knowledge of banquet and catering production
- Collaborative approach to working with multiple hotel departments
Executive Sous Chef Day-to-Day Responsibilities
- Oversee daily kitchen operations across two outlets plus banquet/catering services
- Lead, train, schedule, and develop sous chefs, line cooks, stewards, and culinary staff
- Ensure consistent food quality, adherence to recipes, and high standards of food safety and sanitation
- Collaborate with managers to coordinate special events, functions, and banquet production
- Manage food and labor costs, inventory controls, purchasing, and vendor relationships
- Contribute to menu planning, specials, and ongoing culinary program development
- Maintain active, hands-on presence in kitchen leadership during service and events
If you are passionate about food, team development, and leadership in a dynamic hotel culinary environment, we encourage you to apply.
JOB ID: 180716
#post
Matt Bracher