Executive Sous Chef

We are seeking an experienced, hands-on Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will work closely with the Executive Chef to oversee daily culinary operations, including restaurant service, banquets, catering events, and other hotel food operations.

The ideal candidate is a strong culinary leader who thrives in a fast-paced, high-volume hotel environment and is passionate about food quality, team development, guest satisfaction, and operational excellence.

Key Responsibilities

• Assist the Executive Chef with overseeing daily kitchen and culinary operations.
• Lead food preparation and production for restaurant service, banquets, catering events, and special functions.
• Ensure consistent food quality, taste, presentation, portion control, and recipe execution.
• Review Banquet Event Orders (BEOs) and ensure food production, quantities, timing, and presentation meet event requirements.
• Supervise, train, coach, and develop culinary team members.
• Assist with employee scheduling, timekeeping, attendance, performance management, and labor cost control.
• Maintain a clean, organized, safe, and sanitary kitchen environment.
• Ensure compliance with food safety, sanitation, health department, and company standards.
• Monitor food costs, inventory, purchasing, product rotation, waste, and portion control.
• Assist with menu development, seasonal offerings, specials, and banquet menus.
• Coordinate with Banquets, Catering, Food & Beverage, Stewarding, and other hotel departments to ensure successful execution of events and daily operations.
• Respond professionally to guest concerns and ensure food-related issues are resolved promptly.
• Ensure kitchen equipment is properly operated and maintenance concerns are reported promptly.
• Assume responsibility for culinary operations in the absence of the Executive Chef.

Qualifications

• Minimum 3–5 years of progressive culinary experience in a hotel, resort, restaurant, banquet, or high-volume food service environment.
• Previous experience as an Executive Sous Chef, Sous Chef, Chef de Cuisine, or similar culinary leadership position preferred.
• Full-service hotel, banquet, and high-volume catering experience strongly preferred.
• Strong knowledge of food preparation, culinary techniques, sanitation, food safety, and kitchen operations.
• Experience supervising, training, and developing culinary employees.
• Knowledge of food cost, inventory management, purchasing, portion control, and waste reduction.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to manage multiple priorities and remain effective during high-volume operations.
• Culinary degree or formal culinary training preferred.
• Current Food Protection Manager certification or applicable food safety certification preferred.

What We’re Looking For

We are looking for a culinary leader who:

• Leads by example and is willing to work alongside the culinary team.
• Takes pride in food quality, presentation, cleanliness, and consistency.
• Can successfully manage both restaurant and high-volume banquet operations.
• Develops and motivates employees while maintaining accountability and high standards.
• Communicates effectively with culinary staff and other hotel departments.
• Understands the importance of controlling food and labor costs while maintaining quality.
• Remains organized, professional, and solution-focused in a fast-paced environment.

Schedule & Physical Requirements

• Must be available to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on hotel business needs.
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds, with or without reasonable accommodation.
• Ability to work in hot, cold, and fast-paced commercial kitchen environments.

Why Join Our Team?

This is an excellent opportunity for an experienced culinary professional looking to take the next step in hotel culinary leadership. You will have the opportunity to lead and develop a culinary team, support restaurant and banquet operations, contribute to menu development, and play an important role in delivering memorable dining experiences for our guests.

If you are a motivated culinary leader with strong hotel, restaurant, and banquet experience, we encourage you to apply.

Job Type: Full-time

Pay: $73,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Work Location: In person