Executive Sous Chef

The Burgundy Hotel in Little Rock, Arkansas, is a distinguished establishment known for its commitment to exceptional hospitality and culinary excellence. As part of this vibrant hotel, Table 28 offers a sophisticated dining experience that blends innovative cuisine with impeccable service standards. The hotel prides itself on creating memorable guest experiences through its carefully curated offerings and dedicated staff. With a focus on quality and guest satisfaction, The Burgundy Hotel maintains a reputation for being a premier destination in the region for travelers and locals alike. The hotel’s restaurant, Table 28, serves as a culinary centerpiece, embodying a dedication to fresh, locally inspired dishes and a warm, welcoming atmosphere.

The Executive Sous Chef position at Table 28 is a vital role within the kitchen leadership team, serving as the operational backbone and the direct deputy to the Executive Chef. This role requires an individual who can manage the daily kitchen operations with precision and creativity, ensuring every service runs smoothly from start to finish. The Executive Sous Chef is responsible for the execution of the culinary vision established by the Executive Chef, translating menu concepts into high-quality dishes while maintaining efficiency and consistency. This leadership role demands a strong understanding of cost control, staff development, and coordination with other hotel departments such as banquets and in-room dining.

As the Executive Chef’s right hand, the Executive Sous Chef will oversee kitchen staff, manage inventory and food costs, and enforce strict adherence to food safety and quality standards. This position not only requires culinary expertise but also the ability to lead and inspire a team, fostering professional growth and maintaining a positive work environment. With direct reporting to the Executive Chef and indirect collaboration with hotel management, the Executive Sous Chef will play a key role in supporting the overall success of the hotel’s food service operations.

The role offers full-time employment with a competitive salary starting from $55,000 annually, reflecting the importance of this position within the culinary team. Benefits include health, dental, and vision insurance, paid time off, relocation assistance, and a 401(k) plan, demonstrating the hotel’s commitment to supporting its employees both professionally and personally. This position requires availability for nights, weekends, and holidays, acknowledging the dynamic nature of the hospitality industry.

The Executive Sous Chef will be expected to run the kitchen during service, managing everything from expediting orders to troubleshooting issues on the line. They will open and close the kitchen on assigned shifts, ensuring all operational protocols are followed and the kitchen is ready for service. Key responsibilities also include coordinating prep schedules to match demand, enforcing recipe and plating standards, and maintaining discipline in mise en place across all stations.

Cost control is a significant part of the role, with duties including inventory counts, managing food costs, placing orders in alignment with approved budgets, and verifying invoice accuracy. The successful candidate will have demonstrated the ability to hit food cost percentage targets while proactively identifying and addressing trends that could impact budget adherence.

Leadership and team development are central to the Executive Sous Chef’s responsibilities. This includes scheduling kitchen labor efficiently, training cooks, conducting line checks and meetings, and coaching staff. Building bench depth to ensure every station has a trained backup is vital to maintaining smooth operations. Additionally, the Executive Sous Chef ensures compliance with all health and safety regulations, leading sanitation efforts and maintaining the kitchen’s condition for health inspections.

Coordination with hotel services such as front desk and food and beverage teams is essential to support guest dining experiences and ensure successful banquet and event executions. The Executive Sous Chef will utilize systems like Toast POS for menu and sales management and will maintain accurate recipe and costing documentation.

This role is ideal for an experienced culinary professional with a passion for operational excellence, team leadership, and delivering high-quality dining experiences in an upscale hotel restaurant setting.