Executive Sous Chef

Summary

The Executive Sous Chef partners closely with the Executive Chef to lead all day-to-day culinary operations throughout the hotel. This role is responsible for delivering exceptional food quality, developing and inspiring culinary talent, maintaining operational excellence, and ensuring an outstanding guest experience across restaurants, bars, in-room dining, and special events.

This is a hands-on leadership position requiring a strong culinary background, operational expertise, financial acumen, and a passion for coaching and developing high-performing teams. In the absence of the Executive Chef, the Executive Sous Chef assumes responsibility for the overall culinary operation.

Qualifications

Minimum of 3–5 years of progressive culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, or similar leadership role in a high-volume hotel, lifestyle hotel, upscale restaurant, or resort environment.

Strong knowledge of restaurant, banquet, production, and stewarding operations.

Demonstrated success leading, coaching, and developing diverse culinary teams.

Strong financial acumen with experience managing labor costs, food costs, purchasing, inventory, and productivity.

Proven ability to lead multiple priorities while maintaining exceptional food quality and guest satisfaction.

Excellent communication, organization, and interpersonal skills.

Passion for mentoring and developing future culinary leaders.

Strong problem-solving and decision-making skills in a fast-paced environment.

Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.

Proficiency with Microsoft Office and general computer applications.

Culinary degree or equivalent combination of education and professional experience preferred.

Flexible schedule with availability to work early mornings, evenings, weekends, holidays, and extended hours based on business demands.