Executive Sous Chef

Position Summary The Executive Sous Chef supports the culinary leadership in managing daily kitchen operations, ensuring high‑quality food preparation, consistency, food safety, and exceptional guest experiences. This role supervises kitchen staff, assists with menu execution, and helps maintain efficient operations within a luxury hotel environment. Key Responsibilities Supervise and assist in all kitchen operations, including the preparation and execution of the banquets, restaurants, room service and Garde Manger departments, as well as special events. Supervise, mentor, train and develop culinary team members to maintain luxury hospitality standards. Ensure all food is prepared and presented according to established recipes, quality expectations, and presentation guidelines. Collaborate with the Executive Chef and culinary leadership team on menu planning, seasonal offerings, and recipe development. Monitor executive steward responsibility to maintain high standards of cleanliness, sanitation, and food safety compliance in accordance with local health regulations. Monitor inventory levels, ordering, product rotation, and storage procedures to minimize waste and control food costs. Support scheduling, staffing, and labor management to ensure operational efficiency. Oversee incoming food products to ensure quality expectations. Conduct line checks and oversee service execution to ensure consistency and timely delivery during high‑volume periods. Coordinate effectively with stewarding, purchasing, front‑of‑house, and other departments to support seamless operations in a cost‑effective manner as outlined in the annual budget. Address guest concerns and special dietary requests with professionalism and attention to detail. Inspect all refrigeration and dry storage for proper handling and rotation. Document and communicate evening operational activities in the department logbook accurately and professionally. Requirements Experience 3+ Years Sous Chef or similar culinary experience in a leadership role. Experience in supervising a staff. Experience using scheduling, inventory, and hotel management systems. Education Culinary degree preferred; relevant luxury hotel or high‑volume culinary experience may be considered in place of formal education. Core Competencies Knowledge of hotel culinary departments. Creative, innovative and assertive personality. Excellent communication and collaboration skills. Ability to manage large teams in a fast‑paced, high‑volume environment. Advanced time management and multitasking skills. Knowledge of food quality and presentation standards. Solid understanding of menu execution and kitchen operations. Knowledge of basic accounting, cost control, and inventory management. Attention to detail and organizational skills. Knowledge of food safety, sanitation, and HACCP standards. Passion for culinary excellence and exceptional guest experiences. Preferred Qualifications Luxury hotel or Five‑Star experience a plus. Bilingual skills are a plus. Manager Level Certification in food safety or sanitation. Work Environment & Physical Requirements Able to work in a high‑pressure environment focused on speed, efficiency, and perfection. This position operates in a fast‑paced hospitality environment with exposure to noise, high heat, steam, and high‑volume food service operations. Able to push, pull, lift, and carry heavy pots and bulk food up to 50 lbs., and constant movement, such as walking between hot stations and large‑scale, separate prep areas for duration of the shift. Ability to observe and adhere to all Health and Safety regulations and company guidelines for food handling, cross‑contamination protocols, and sanitation. Ability to work holidays and weekends. Compensation Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. #J-18808-Ljbffr