Seeking an experienced Executive Sous Chef to lead culinary operations in a fast-paced hotel and conference center.
The role involves overseeing banquet, restaurant, room service, stewarding, and kitchen teams, ensuring food quality, safety, and operational efficiency.
Responsibilities include supervising staff, managing costs, maintaining sanitation standards, supporting special events, and stepping in for the Executive Chef when needed.
Ideal candidates have 3–5 years of high-volume culinary leadership, strong communication skills, and knowledge of food and labor cost controls.
Qualifications include culinary training and ServSafe certification preferred.
The position offers a competitive salary starting at $60,000, flexible schedule, benefits, and career growth opportunities.
If passionate about hospitality and team development, this is an excellent career opportunity.