Executive Sous Chef - Dean's

Who We Are

White Lodging develops and operates a portfolio of award-winning premium hotels, rooftop bars, and restaurants in some of the country's most dynamic cities. We know that the hospitality business, like life, is about how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.

We are hiring an experienced Executive Sous Chef to serve as the second-in-command of our hotel culinary operations. This is a senior kitchen leadership role for a proven culinary professional who is ready to step into an Executive Chef in training capacity — leading daily food and beverage production, developing a high-performing culinary team, and driving the menu quality and financial performance that define a premium hotel dining experience. If you're an Executive Sous Chef, Senior Sous Chef, or Chef de Cuisine ready to take the next step in your culinary management career with one of the country's leading hotel and restaurant companies, we want to hear from you.

What You'll Do

• Lead all hotel culinary operations in the Executive Chef's absence — maintaining food quality, freshness, and full compliance with health department regulations and food safety standards across every outlet and meal period
• Collaborate directly with the Executive Chef on menu development, implementation timelines, recipe execution, and USE Records — ensuring all culinary financial objectives and food cost targets are consistently met
• Manage daily back-of-house operations across a high-volume hotel kitchen environment — including staffing, scheduling, inventory management, and portion control in full adherence to White Lodging corporate SOPs
• Train, mentor, and develop culinary associates at all levels — from entry-level cooks to line cooks and senior kitchen staff — fostering a culture of continuous learning, professional growth, and internal promotion
• Monitor and manage all food-related expenses — including vendor invoices, payroll, and inventory reconciliation — to ensure consistent budget adherence and culinary department profitability
• Partner cross-functionally with Sales, front-of-house leadership, and Events teams to support banquet operations, special events, and elevated guest dining experiences across the property

What You'll Bring

• Minimum 5 years of progressive Chef experience in a large-scale hotel, resort, or high-volume banquet culinary operation — required
• Proven ability to lead, manage, and develop culinary teams in a high-volume hotel kitchen or banquet environment — with a track record of low turnover and strong internal promotion
• Deep expertise in menu creation, food preparation techniques, recipe development, and strict compliance with food safety and sanitation standards
• Strong analytical and organizational skills — with demonstrated experience managing food cost, labor cost, inventory, and culinary department budgets in a hotel or resort setting
• Excellent interpersonal, communication, and culinary coaching skills — with a genuine commitment to building a collaborative, high-performing kitchen team culture
• Associate's degree in Culinary Arts, Culinary Management, or Business Administration preferred — equivalent hands-on culinary leadership experience considered

What You Can Look Forward To

• Benefits — starting day 1
• Medical, dental, and vision insurance
• Life and disability insurance
• Paid parental leave
• DailyPay — get paid when you need it
• Employee Assistance Program (EAP)
• 401(k) with company match
• Paid time off (PTO) with rollover
• Complimentary wellness tools
• Unlimited employee referral bonuses
• Leadership development & tuition reimbursement
• Discounts on hotel rooms, dining, and travel
• Growth opportunities across multiple hotel properties in your market