Hotel Executive Sous Chef

A National Hospitality Group is a renowned leader in the hospitality industry, known for its commitment to excellence and delivering top-tier service and quality to guests across its diverse portfolio of independent restaurants and hotel food and beverage operations. The group focuses heavily on fostering a culture that values the guest experience, putting the highest priority on the quality of food and service as well as creating opportunities for growth for its employees. The organization is stable and well-established, continually expanding its reputation for excellence by maintaining high standards across all its hospitality venues and services. With a strong emphasis on teamwork and culinary innovation, this National Hospitality Group offers its team members a rewarding and challenging work environment that encourages professional development and advancement.

We are currently seeking an accomplished Executive Sous Chef to join our dynamic culinary team and work closely with the Executive Chef. This role is vital in helping lead and manage the culinary operations within our establishments, particularly focusing on large banquets and events. The ideal candidate will have a robust background in independent restaurants and hotel food and beverage settings, bringing a wealth of experience in managing high-volume kitchen operations and executing complex banquet services successfully.

This Executive Sous Chef position offers a competitive salary range of $75,000 to $85,000 along with comprehensive benefits including health insurance, life insurance, immediate paid time off (PTO), shift meals, and company discounts. The role requires a hands-on leader who can balance operational efficiency with culinary creativity, ensuring that high standards of food quality, sanitation, and safety are consistently achieved. The candidate will be instrumental in menu development, culinary staff training, and maintaining cost controls related to food and labor.

The successful Executive Sous Chef will oversee all aspects of food preparation and production, coordinate team scheduling and coverage to optimize productivity while managing costs effectively. In collaboration with maintenance teams, they will be responsible for equipment upkeep and preventative maintenance programs to guarantee uninterrupted kitchen operations. The Executive Sous Chef will also spearhead special event culinary services, including VIP parties and staff functions, ensuring that all events reflect the group’s commitment to excellence.

Additionally, this role involves facilitating menu tastings for hotel events, supporting the sales and event teams by providing expert culinary guidance and presentation. Safety and sanitation are paramount, and the Executive Sous Chef will maintain rigorous adherence to health codes and company policies. This is an excellent opportunity for an experienced culinary professional seeking to grow within a reputable company dedicated to quality guest experiences and career advancement.