Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef is responsible for overseeing the daily operations of the kitchen and ensuring the successful execution of all culinary offerings throughout the property. This position serves as the second-in-command to the Director of Culinary & Beverage Operations and plays a critical leadership role in maintaining exceptional food quality, consistency, presentation, and operational efficiency across all outlets, banquet functions, in-room dining, and special events.

Additionally, the Executive Sous Chef assists in menu development, seasonal offerings, culinary innovation, and special promotions that enhance the property's dining experience, drive revenue, and support the overall brand vision. This leader must be highly organized, creative, and adaptable, with the ability to operate effectively in a fast-paced luxury hospitality environment while maintaining the highest standards of culinary excellence and guest satisfaction.

Responsibilities

• Assist the Director of Culinary & Beverage Operations in leading and managing all culinary operations throughout the property, including restaurants, bars, banquets, in-room dining, pool operations, employee dining, and special events.
• Oversee the daily operation of all kitchen areas to ensure exceptional food quality, consistency, presentation, and service standards are maintained at all times.
• Act as the department leader in the absence of the Executive Chef and ensure seamless kitchen operations across all outlets.
• Participate in the development and execution of culinary strategies that support the hotel's business objectives, guest satisfaction goals, brand standards, and financial targets.
• Lead the planning, preparation, production, and execution of all food offerings while ensuring consistency with approved recipes, portion controls, and presentation standards.
• Create, develop, and execute seasonal menus, specialty promotions, banquet menus, and daily features that drive guest satisfaction, revenue growth, and market differentiation.
• Monitor local culinary trends, competitive offerings, and guest preferences to continuously enhance the overall dining experience.
• Source, inspect, and approve food products to ensure freshness, quality, and compliance with company standards.
• Oversee food purchasing, inventory management, receiving, storage, and product rotation to maximize quality while minimizing waste and spoilage.
• Work closely with the Purchasing Department to maintain appropriate inventory levels and ensure cost-effective procurement practices.
• Ensure proper food storage, labeling, sanitation, and handling procedures are consistently followed in accordance with HACCP, health department regulations, and company standards.
• Maintain strict compliance with federal, state, and local food safety, sanitation, occupational safety, and health regulations.
• Conduct routine inspections of kitchen facilities, equipment, storage areas, coolers, freezers, and production areas to ensure cleanliness, organization, and operational readiness.
• Develop and maintain emergency procedures for equipment failures, product recalls, power outages, and other operational disruptions.
• Coordinate all culinary support for banquet, catering, residential owner events, VIP functions, and special activations while ensuring flawless execution.
• Review and execute Banquet Event Orders (BEOs) in partnership with Sales, Catering, and Food & Beverage teams to ensure all event requirements are met.
• Collaborate with Front Office, Residential Services, Food & Beverage, Stewarding, and Operations teams to deliver exceptional guest and resident experiences.
• Maintain a visible presence in all culinary operations and proactively engage with guests, residents, and ownership representatives to gather feedback and enhance satisfaction.
• Develop and maintain standardized recipes, preparation procedures, production guides, and culinary Standard Operating Procedures (SOPs).
• Manage food cost, labor cost, and departmental expenses to achieve budgeted financial objectives.
• Analyze daily, weekly, and monthly financial reports, including food cost, labor productivity, inventory usage, waste, and profitability metrics.
• Monitor staffing levels and schedule culinary team members based on forecasted business demands and operational requirements.
• Recruit, interview, hire, onboard, train, and develop culinary team members to support operational excellence and succession planning.
• Lead ongoing training programs focused on culinary techniques, food safety, sanitation, guest service, leadership development, and cross-training initiatives.
• Supervise and support J-1 participants, interns, apprentices, and culinary trainees to ensure successful integration and development.
• Provide coaching, counseling, performance feedback, recognition, and career development opportunities for team members.
• Complete performance evaluations, corrective action documentation, and employee development plans in accordance with company policies.
• Foster a positive, inclusive, and collaborative work environment that promotes engagement, accountability, teamwork, and retention.
• Administer payroll processes, including review and approval of timecards, attendance records, overtime, PTO requests, and schedule adherence.
• Conduct regular departmental meetings, pre-shift briefings, and training sessions to communicate priorities, results, and operational updates.
• Ensure all culinary employees complete required compliance, safety, harassment prevention, and food safety training by established deadlines.
• Maintain accurate records related to payroll, food safety logs, temperature logs, inventories, employee training, inspections, and regulatory compliance.
• Partner with Engineering and Stewarding departments to ensure all kitchen equipment is properly maintained and operating efficiently.
• Support hotel pre-opening activities, outlet launches, renovations, new concept development, and continuous improvement initiatives as assigned.
• Assist in developing annual operating budgets, capital budgets, staffing plans, and business forecasts.
• Uphold the luxury service standards and brand philosophy of E11EVEN Club Hotel & Residences through every aspect of culinary execution.
• Promote sustainability initiatives, waste reduction practices, and responsible sourcing programs whenever possible.
• Perform additional duties, projects, and responsibilities as assigned by the Director of Culinary & Beverage Operations, Executive Leadership Team, or Ownership.

Qualifications

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.