Join a respected hospitality group as an executive leader the kitchen, overseeing culinary operations for a full-service hotel with multiple food & beverage outlets, banquets, and catering. This is an opportunity to have a direct impact on culinary quality, team culture, and guest experiences within a collaborative and professional environment. Executive Sous Chef Benefits & Compensation • Competitive base salary commensurate with experience • Eligibility for annual performance-based bonus • Health insurance • Paid time off and holiday pay • Company-supported professional development • Positive, team-oriented workplace focused on excellence and growth Executive Sous Chef Requirements & Qualifications • 4+ years of progressive culinary leadership experience in a full-service hotel, resort, upscale restaurant, or high-volume operation • Demonstrated experience managing multiple outlets and banquet/catering functions • Bilingual English/Spanish preferred • New Restaurant Opening experience a big plus • Strong culinary skills with a focus on food quality, recipe execution, and presentation • Proven ability to lead, coach, and develop diverse kitchen teams • Experience managing food and labor costs, inventory, and purchasing processes • Familiarity with interpreting Banquet Event Orders (BEOs) and coordinating large-scale events • Excellent communication, organization, and time management abilities • Food Safety Manager/ServSafe certification preferred or obtainable within a set time of hire Executive Sous Chef Preferred Background & Skills • Experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or Kitchen Manager • Strong knowledge of banquet and catering production • Collaborative approach to working with multiple hotel departments Executive Sous Chef Day-to-Day Responsibilities • Oversee daily kitchen operations across two outlets plus banquet/catering services • Lead, train, schedule, and develop sous chefs, line cooks, stewards, and culinary staff • Ensure consistent food quality, adherence to recipes, and high standards of food safety and sanitation • Collaborate with managers to coordinate special events, functions, and banquet production • Manage food and labor costs, inventory controls, purchasing, and vendor relationships • Contribute to menu planning, specials, and ongoing culinary program development • Maintain active, hands-on presence in kitchen leadership during service and events If you are passionate about food, team development, and leadership in a dynamic hotel culinary environment, we encourage you to apply. JOB ID: 180716 #post Matt Bracher