Executive Sous Chef - The National

The National, Autograph Collection is one of Oklahoma City's premier luxury hotels, situated in the historic First National Center. This iconic hotel features 146 elegantly appointed guest rooms, the award-winning Tellers Italian restaurant, and The Great Hall, a celebrated social and event space. The National prides itself on offering refined hospitality where history and modern elegance blend seamlessly to deliver an unforgettable guest experience. Employees at The National are committed to excellence, working in an environment that is both inspiring and demanding, ensuring that every guest receives personalized and exceptional service in a setting that respects the past while embracing contemporary sophistication.

The role of Executive Sous Chef at The National is a pivotal leadership position within the culinary department, serving as the second-in-command in the Main/Tellers Kitchen. This role involves overseeing the daily culinary operations, managing kitchen staff, and maintaining high standards of food preparation and presentation. The Executive Sous Chef supports the Director of Culinary in menu planning, recipe development, and the creation of seasonal menus that align with the hotel's brand identity and guest preferences. This position requires a leader who is passionate about culinary innovation and operational excellence, capable of driving the culinary team to deliver memorable dining experiences across all outlets, including banquets and catering services.

The Executive Sous Chef at The National will play an essential role in maintaining and improving the diverse culinary operations by supervising the daily functions of the kitchen department. Responsibilities include providing support and coaching to the culinary brigade and stewarding team to ensure high morale and professional development. This role is integral in cultivating an exceptional guest experience by upholding quality, consistency, and creativity in all food offerings. The position demands an entrepreneurial spirit and openness to learning, combined with a proven track record in high-volume culinary environments. Candidates will be expected to bring leadership, effective communication skills, and a service-oriented approach to foster teamwork and operational success.

Additional key duties include managing kitchen operations in the absence of the Executive Chef, overseeing inventory control, ordering supplies, and optimizing portion control and waste reduction. The Executive Sous Chef ensures compliance with food safety standards, kitchen sanitation, and health regulations, maintaining a clean and organized workspace. They also monitor food and labor costs to promote profitability and act as a liaison between the kitchen staff, hotel management, and suppliers to coordinate workflow smoothly. This demanding role requires excellent organizational and interpersonal skills, the ability to implement new food and beverage concepts, manage costed menus, and maintain an updated menu matrix with allergens clearly defined.

Compensation for this role is competitive and based on various factors including the candidate’s experience, skills, certifications, and specific office location within the organization. The work environment is fast-paced and requires flexibility with working hours that may include evenings, weekends, and holidays. The Executive Sous Chef reports directly to the Director of Culinary, collaborating closely to maintain The National’s reputation for culinary excellence and superior guest satisfaction. This position offers a unique opportunity for culinary professionals who are looking to advance their careers in a prestigious luxury hotel setting, combining creativity with operational leadership in a vibrant and historic venue.