Executive Sous Chef

About the role

The Executive Sous Chef will support the Executive Chef in leading all culinary operations across the property. This senior role combines hands‑on cooking with staff leadership, ensuring high‑quality food, guest satisfaction, and strong financial performance.

Key responsibilities

• Oversee food preparation in banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Manage support areas such as the dish room and purchasing.
• Supervise and coach cooks and kitchen staff, setting performance standards and monitoring results.
• Maintain sanitation, food safety standards, and consistent product quality.
• Control food costs, inventory, and budgeting to meet financial targets.
• Develop and implement new cooking techniques and equipment.
• Assist in scheduling, staffing levels, and employee development initiatives.

Required profile

• High school diploma/GED with 6 years culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 4 years experience.
• Proven ability to lead kitchen teams and manage multiple food service outlets.
• Strong understanding of sanitation, food safety, and quality control.
• Excellent communication, integrity, and a results‑driven mindset.

Required skills

• Food safety & sanitation compliance
• Advanced culinary techniques
• Menu development and costing
• Inventory and purchasing management

What we offer

• Competitive salary package
• Opportunities for professional growth within a global hotel brand
• Dynamic, multicultural work environment