Administrative Skills, Budget Reporting, Communication Skills, Cook Dishes, Culinary Operations, Food Preparation, Food Production, Inventory Costs, Lift/Move 50 Pounds, Maintain Compliance, Menu Development, Organizational Skills, Procedure Implementation, Quality Control, Regulatory Compliance, Safety Standards, Sanitation
We are seeking an Executive Sous Chef to oversee culinary operations in a luxury beachfront hotel.
- Supervise and coordinate kitchen teams across multiple outlets, ensuring high-quality, consistent dishes aligned with brand standards.
- Partner with front-of-house leaders to deliver seamless guest experiences while maintaining safety and sanitation standards.
- Manage food production, inventory, and costs, including menu development and quality control.
- Support training, enforce SOPs, and ensure compliance with health regulations like HACCP.
- Handle administrative tasks such as labor management, budgeting, and reporting.
Qualifications: Minimum 5 years in high-volume luxury F&B management, culinary certification preferred, strong organizational and communication skills, ability to lift up to 50 pounds, and flexibility to work varied shifts.
Benefits: Salary range $110K-$125K, bonus eligibility, comprehensive benefits, staff discounts, and opportunities for career growth.
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InterContinental Hotels Group