Job Description

Job Description

Job Description

Join a team where culinary artistry meets luxury hospitality. Our new luxury lifestyle hotel opening is seeking an Executive Sous Chef to help shape its culinary identity. This role offers the opportunity to lead with purpose, elevate guest experiences, and contribute to a world-class culinary program rooted in excellence, mentorship, and innovation.

ESC Key Responsibilities:

• Assist the Executive Chef in managing daily kitchen operations across all dining outlets, banquets, and in-room dining.
• Supervise, train, and mentor culinary staff including Sous Chefs, Line Cooks, and Stewards.
• Ensure consistent delivery of high-quality food, presentation, and taste.
• Maintain strict compliance with food safety standards, sanitation protocols, and HACCP regulations.
• Monitor and manage food and labor costs to meet budget goals.
• Contribute to menu planning, recipe development, and execution of special events.
• Coordinate with Purchasing on food orders and inventory control.
• Lead kitchen operations in the absence of the Executive Chef.
• Support scheduling, forecasting, and labor management systems.
• Promote a positive work culture through professionalism and teamwork.
• Comply with all company policies and procedures.
• Perform other duties as assigned.

ESC Qualifications/Prerequisites:

• 10–15+ years of fine dining experience with progressive career growth.
• Michelin 1/2/3-star experience strongly preferred.
• Luxury hotel and luxury banquet experience required.
• Forbes 4–5-star experience is a plus.
• A master of culinary fundamentals with a passion for excellence.
• Demonstrates leadership maturity and emotional intelligence.
• Proven ability to mentor and develop the next generation of culinary talent.
• Has progressively led larger teams and held one of the following titles for a minimum of 3 years: Executive Chef, Executive Sous Chef, or Chef de Cuisine.
• A la carte focused Chef with hotel experience (not a career banquet chef).
• Career-focused with a clear path toward becoming an Executive Chef.
• Culinary school preferred but not mandatory.
• Must be able to work on their feet for 8–10 hours per day and passionate about cooking and mentoring the team on the lines.

ESC Compensation & Benefits:

• Competitive base salary with performance-based bonus plan.
• Medical, dental, and vision insurance.
• Company-paid short-term and long-term disability.
• 401(k) with employer match.
• Paid Time Off (PTO).
• Hotel travel discounts.
• Team Member Assistance Program.

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