Restaurant Executive Sous Chef

White Lodging is a distinguished developer and operator of a premium portfolio encompassing award-winning hotels, rooftop bars, and restaurants situated in some of the most vibrant and dynamic cities across the United States. As a leader in the hospitality industry, White Lodging is dedicated to creating memorable experiences for guests by fostering an environment where hospitality truly comes to life. The company understands that hospitality is fundamentally about how you make people feel, which is why they emphasize a workplace culture that nurtures employee growth, encourages individuality, and values personal and professional development. With a clear focus on quality and guest satisfaction, White Lodging has earned a reputation for excellence in hotel and restaurant operations.

We are currently seeking an experienced Executive Sous Chef to join our team, a crucial senior leadership role within our culinary operations. This position serves as the second-in-command in the kitchen, acting as a vital support system to the Executive Chef and taking charge of daily culinary activities when needed. This opportunity is designed for an accomplished culinary professional eager to advance their career by stepping into an Executive Chef in training capacity. As the Executive Sous Chef, you will be responsible for overseeing all aspects of food and beverage production, ensuring high-quality menu offerings, and maintaining financial targets that align with the premium standards expected at White Lodging properties.

In this role, you will take the lead in maintaining food quality, freshness, and safety across all hotel dining outlets during the Executive Chef's absence. Collaborating closely with the Executive Chef, you will assist in developing enticing menus, managing recipe execution, and tracking United States Essential (USE) Records to ensure compliance with culinary financial goals and food cost limits. The position requires hands-on management of back-of-house operations within a busy hotel kitchen setting, including staffing, scheduling, inventory control, and portion management following White Lodging's corporate standard operating procedures.

Additionally, you will play a key role in training and mentoring culinary staff at all experience levels, encouraging professional growth and fostering a positive kitchen culture. Your responsibilities will also extend to financial management tasks such as monitoring food-related expenses, analyzing vendor invoicing, payroll, and ensuring the culinary department remains profitable. Cross-department collaboration is equally important, partnering with the Sales, front-of-house leadership, and Events teams to support banquet operations, special events, and elevated guest dining experiences.

Ideal candidates will have a minimum of five years' progressive experience in chef roles within large-scale hotels, resorts, or banquet culinary operations. Leadership skills, a deep passion for culinary arts, aptitude for menu creation, and proficiency in managing food safety standards are essential. The role demands strong analytical capabilities and organizational talents to manage budgets effectively. An Associate's degree in Culinary Arts, Culinary Management, or Business Administration is preferred, though equivalent hands-on culinary leadership experience will be considered. White Lodging offers competitive benefits from day one, including medical, dental, vision coverage, paid parental leave, a 401(k) plan with company match, employee assistance programs, and numerous opportunities for career development. Join White Lodging and contribute to a company that values your expertise and supports your growth journey in the hospitality industry.