Executive Sous Chef

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so. The Executive Sous Chef at Luminary Hotel & Co. plays a critical leadership role in driving culinary excellence across banquet operations and multiple restaurant outlets. This position partners directly with the Executive Chef and Food & Beverage leadership team to ensure exceptional guest experience, operational efficiency, and financial performance. We are seeking a hands‑on, forward‑thinking culinary leader who thrives in high‑volume environments, builds strong teams, and maintains uncompromising standards of quality and cleanliness. Ideal Candidate Will Demonstrate progressive culinary leadership experience in high-volume banquet production kitchens and multi‑outlet hotel environments Possess a self‑driven work ethic with exceptional attention to detail, organization, and sanitation standards Lead with positivity and professionalism, fostering a culture of teamwork, accountability, and continuous development Show strong financial acumen, with a solid Food & Beverage foundation including cost control, labor management, and menu engineering Exhibit a passion for hospitality and a commitment to elevating both guest and team member experiences Ability to orchestrate multiple simultaneous events while maintaining timing precision, food quality, and presentation standards Full oversight of Banquet and Catering culinary operations in the absence of the Executive Banquet Chef, ensuring seamless execution and operational continuity Strong command of production planning, staffing strategies, prep systems, and event flow management Proven ability to achieve and sustain strong GSS (Guest Satisfaction Survey) and ESS (Employee Satisfaction Survey) scores through consistent execution, leadership engagement, and team development Leadership & Operations During the absence of the Executive Banquet Chef, assume full operational oversight of banquet culinary operations to ensure continuity of service, quality standards, and financial performance Oversee daily production for all outlets and banquet operations Ensure consistent food quality, presentation, and execution across all dining venues Maintain strict compliance with federal, state, local, and company health and safety standards Support cost controls, inventory management, labor efficiency, and profitability targets Guest & Client Engagement Collaborate with the Executive Chef to interact with guests and event clients Monitor satisfaction trends and implement improvements when needed Assist in developing seasonal menus and special banquet offerings aligned with current culinary trends and regional influences Team Development Supervise, mentor, and develop culinary team members Conduct training, performance evaluations, scheduling, and disciplinary coaching when necessary Build a culture of accountability, recognition, and professional growth What We Value Hospitality – Deliver exceptional guest experiences Integrity – Do the right thing, always Leadership – Set the standard in our industry and community Teamwork – Succeed together Ownership – Take responsibility for actions and outcomes Urgency & Discipline – Execute with focus and efficiency Qualification Standards Education & Experience: Minimum of 5 years of progressive management experience; Minimum of 3 years in a hotel or fine dining restaurant Leadership skills to motivate and develop staff and to ensure accomplishment of goals Ability to compose menus that reflect the marketplace with unique flair Ability to work effectively under time constraints and deadlines Previous experience analyzing P&L statements a plus Physical Demands Long hours are 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 Ability to stand during entire shift Mental Demands Make sound judgments quickly Ability to work with others in a high demand kitchen Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the kitchen, the hotel, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high‑pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and always be aware that it may be necessary to move associates from their accustomed shift as business demands. In addition, this is a hospitality business, and a hospitable service atmosphere must be always projected. Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy‑related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances. #J-18808-Ljbffr