EXECUTIVE SOUS CHEF

Renaissance Baton Rouge is a distinguished full-service hotel that epitomizes Southern hospitality combined with upscale decor and modern amenities. Strategically located 15 miles from Baton Rouge Metropolitan Airport, it provides convenient access to notable attractions such as the Mall of Louisiana, Perkins Rowe, Louisiana State University, and the Country Club of Louisiana. This makes it an ideal destination for both business travelers and tourists seeking comfort, style, and accessibility. The hotel prides itself on offering a superior guest experience highlighted by spacious and elegantly designed rooms and suites. Each accommodation is carefully appointed with luxurious bedding, flat-panel TVs, mini-refrigerators, and the convenience of room service, reflecting the hotel's commitment to comfort and quality.

The property also features an on-site restaurant that offers an upscale dining experience, blending exquisite culinary creations with a welcoming ambiance. The Renaissance Baton Rouge is not just a place to stay but a destination that embraces the vibrancy of Baton Rouge and its surrounding areas. The hotel’s dedication to excellence is evident not only in its facilities but also in its outstanding team members who deliver impeccable service. As an Equal Opportunity Employer (EOE), Renaissance Baton Rouge is committed to fostering a diverse and inclusive workplace free from discrimination.

The Executive Sous Chef role at Renaissance Baton Rouge is a pivotal position within the hotel's culinary operations, responsible for coordinating, supervising, and directing food production across the banquet and restaurant venues. This full-time position demands a leader who maintains high product and service quality standards while ensuring kitchen cleanliness, sanitation, and safety. The Executive Sous Chef plays a critical role in minimizing waste and optimizing cost-to-production ratios, which directly impacts the hotel's food and beverage profitability.

This role involves conducting staff training, enforcing food specifications, portion control, recipe adherence, and sanitation protocols. The Executive Sous Chef oversees daily kitchen operations, including hot food preparation from the main kitchen and bakery and cold food from the pantry, ensuring timely and efficient service aligned with guest forecasts and event requirements. Collaborating with the Executive Chef and Food and Beverage Manager, the Executive Sous Chef contributes to menu development and implementation, sustaining a dynamic and appealing dining experience.

An essential aspect of this role is fostering teamwork among food and beverage managers, maintaining communication on operational matters, and upholding loss prevention practices in kitchen areas. The Executive Sous Chef also monitors food quality and presentation, prepares various operational reports such as wage progress, payroll, revenue, staff schedules, and quarterly action plans, and promptly addresses guest complaints to maintain high satisfaction levels. This position is ideal for culinary professionals with at least three years of progressive experience or culinary graduates with two years of relevant experience, who possess strong supervisory skills and knowledge of food and beverage preparation techniques, health regulations, and liquor laws.

Joining Renaissance Baton Rouge as an Executive Sous Chef offers not only a competitive salary but also a comprehensive benefits package designed to support the well-being and professional growth of its team members. Benefits include medical, dental, and vision insurance, life insurance, short-term and long-term disability coverage, an employee assistance program, discounted room stays, paid holidays, paid vacation and sick time, and a 401(k) retirement savings plan. The hotel is committed to creating an environment where culinary talents can thrive and contribute to delivering an exceptional guest dining experience.