Executive Sous Chef

Description The Le Meridien and Sheraton Hotel Charlotte complex seeks a dynamic Executive Sous Chef to lead our kitchen staff. Multiple outlets and bars, including a rooftop venue, offer a creative, dynamic, and diverse culinary opportunity. The Executive Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities Assist the Executive Chef in budgeting (food cost, payroll, etc.). Control all overheads and achieve the food cost budget throughout the year; report variances with reasons and remedial recommendations. Advise the Executive Chef on all matters relating to the kitchen and ensure a high standard of cleanliness and hygienic practice. Ensure guest satisfaction by running day‑to‑day operations smoothly. Maintain control of standards for purchasing and receiving items. Work closely with the storeroom manager and Executive Steward to establish and maintain purchasing and receiving standards. Test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, and wastage of leftovers. Inspect all food service sections during service to ensure correct standards are maintained. Control equipment and schedule its maintenance. Perform any other duties as required by management. Qualifications At least 4 years of culinary management experience in a high‑volume, multi‑outlet hotel restaurant. Experience executing banquet events of 600 or more, including Garde Manger and hot kitchen supervision. Previous supervision of other culinary managers. Proven culinary skills and ability to lead, develop, and motivate staff. Ability to teach employees the importance of, and how to interact with, internal and external guests and courteously solve internal requests. Creative and up‑to‑date on new concepts and food trends. Basic mathematical skills and ability to create and understand financial reports. Consistent maintenance of health standards. Compliance with safety and security policies and procedures. Excellent written and verbal communication skills. Ability to multi‑task and work in a fast‑paced environment. Ability to train staff to produce high volumes of work while maintaining quality per Marriott standards. Proficiency with computers. Experience managing payroll and schedules. Flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Serve Safe certified food manager. Physical Requirements Must be able to lift and carry up to 40 lbs, push and pull carts and items weighing up to 75 lbs, walk, stand for extended periods, frequently bend and twist, utilize culinary tools (knives, commercial equipment, etc.), and taste/smell. The Le Meridien and Sheraton Charlotte Hotel is an equal opportunity employer. #J-18808-Ljbffr StepStone Hospitality