Hotel Executive Sous Chef

Executive Sous Chef

Join a respected hospitality group as an executive leader in 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.