The Executive Sous Chef role is a full-time leadership position overseeing daily culinary operations across a high-volume hotel and conference center, including a top-rated restaurant, banquet services, room service, and stewarding.
Responsibilities include supervising and developing culinary teams, maintaining food quality and safety standards, managing costs, and supporting special events. The role requires strong leadership, organizational, and communication skills, with 3-5 years of relevant experience preferred.
Offering a starting salary of $60,000+ with flexible scheduling, benefits, career growth opportunities, and a dynamic team environment. Ideal candidates are passionate about hospitality, team mentoring, and creating memorable guest experiences.
Equal opportunity employer.