Position Summary
We are seeking a passionate, driven, and highly skilled Executive Sous Chef to support the Executive Chef in leading all culinary operations within our luxury lifestyle hotel. The Executive Sous Chef plays a critical leadership role in ensuring exceptional food quality, operational excellence, and memorable dining experiences across the restaurant, bar, in-room dining, banquets, catering, and special events.
The ideal candidate possesses a strong background in global cuisine, menu execution and development, banquet and catering operations, team leadership, and financial awareness. This individual is an inspiring leader who thrives in a fast-paced environment while maintaining the highest standards of quality, consistency, and guest satisfaction.
Key Responsibilities
- Assist the Executive Chef in overseeing all daily culinary operations while maintaining exceptional food quality, consistency, and presentation.
- Support the development and execution of innovative, seasonally inspired menus featuring global flavors that align with the hotel's concept and brand standards.
- Lead culinary operations in the Executive Chef's absence and ensure seamless execution across all outlets.
- Oversee banquet, catering, wedding, and private event culinary production, ensuring flawless execution for events of all sizes.
- Supervise, mentor, and develop culinary team members while fostering a positive, collaborative, and high-performing culture.
- Ensure recipes, plating standards, portion control, and food quality are consistently maintained.
- Monitor food costs, labor expenses, inventory, and waste to maximize operational efficiency and profitability.
- Assist with menu engineering initiatives that enhance guest satisfaction while driving revenue and profit margins.
- Partner with the Sales and Catering teams to execute customized menus and exceptional culinary experiences for group business and special events.
- Maintain compliance with all health department regulations, HACCP standards, sanitation practices, and food safety procedures.
- Assist with purchasing, receiving, inventory management, and vendor relationships to ensure product quality and cost control.
- Build schedules, monitor productivity, and support labor management initiatives while maintaining service excellence.
- Promote creativity through seasonal features, culinary innovation, and locally inspired ingredients.
- Maintain a clean, organized, and safe kitchen environment while ensuring proper equipment maintenance.
- Lead by example through professionalism, accountability, teamwork, and a commitment to continuous improvement.
Qualifications
- Minimum of 3–5 years of Executive Sous Chef experience or equivalent culinary leadership experience in an upscale, luxury, or lifestyle hotel.
- Strong experience overseeing restaurant, banquet, catering, and large-scale event culinary operations.
- Demonstrated knowledge of global cuisine and the ability to execute diverse, innovative menus.
- Experience supporting menu engineering, food cost management, labor control, and revenue-generating culinary initiatives.
- Proven ability to lead, motivate, coach, and develop high-performing culinary teams.
- Strong understanding of budgeting, forecasting, inventory management, and kitchen operations.
- Knowledge of culinary trends, sustainability practices, and locally sourced ingredients.
- Excellent organizational, communication, and leadership skills.
- Thorough understanding of food safety regulations, HACCP standards, and local health department requirements.
- Ability to work flexible schedules, including evenings, weekends, and holidays.
Physical Requirements
- Ability to stand and walk for extended periods of time, often exceeding eight hours per shift.
- Ability to lift, carry, push, and pull up to 50 pounds safely and repeatedly.
- Ability to bend, stoop, kneel, reach, and perform repetitive motions throughout the workday.
- Ability to work in varying kitchen temperatures, including exposure to heat, steam, and cold storage environments.
Preferred Qualifications
- Culinary degree from an accredited institution or equivalent professional experience.
- Experience with Hyatt or other luxury hospitality brands preferred.
- Experience leading multiple culinary outlets within a full-service hotel.
- Certified Sous Chef (CSC) or Certified Executive Chef (CEC) designation is a plus.
What We're Looking For
The successful candidate is:
- A hands-on culinary leader who inspires excellence through coaching and mentorship.
- Passionate about global cuisine and delivering exceptional dining experiences.
- A collaborative partner to the Executive Chef who thrives in a fast-paced luxury hospitality environment.
- A strategic thinker who understands the balance between culinary creativity, operational efficiency, and financial performance.
- Dedicated to maintaining the highest standards of quality, consistency, cleanliness, and guest satisfaction.
If you are a motivated culinary leader ready to take the next step in your career and help deliver exceptional dining experiences while supporting a dynamic culinary team, we invite you to apply.
Job Type: Full-time
Pay: $65,000.00 - $70,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Referral program
- Tuition reimbursement
- Vision insurance
Shift:
Application Question(s):
- Do you have the ability to read, write and speak English fluently?
Experience:
- cash handling: 1 year (Required)
- cooking: 5 years (Preferred)
- kitchen management: 2 years (Required)
- causual or upscale casual dining: 2 years (Required)
Work Location: In person
