Executive Sous Chef

• Assist in overseeing day-to-day operations of all culinary and stewarding functions, including Banquet operations, ensuring seamless coordination across all kitchens
• Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events
• Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards, and brand guidelines
• Strategize and collaborate with the team to develop innovative menu offerings, banquet displays, and seasonal concepts, actively contributing ideas and recommendations
• Foster a supportive work environment focused on training, development and excellence
• Assist with administrative duties including scheduling, payroll, recruitment, and performance evaluations
• Maintain forecasted monthly food costs and ensure effective cost controls are in place
• Partner closely with Front of House teams — including Restaurants, Banquets, Conference Services, and Catering Sales — to ensure flawless service execution and cohesive guest experiences
• Enhance service delivery by training colleagues on menu knowledge and storytelling
• Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences
• Collaborate with Sales & Marketing to promote the hotel’s culinary offerings through media, events, and social platforms
• Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements
• Work closely with the Purchasing Manager to ensure product inventories are maintained
• Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability
• Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results
• Assist in overall management responsibilities as needed
• Follow all health and safety policies, ensuring compliance with the company and local health department standards
• Follow department policies, procedures and service standards
• Other duties as assigned

• Minimum 3+ years of progressive culinary experience in upscale dining, hotel, or resort environments
• Culinary degree or equivalent professional training required
• Previous experience leading in a union environment preferred
• Ability to lead by example, believe in a strong team culture and drive high performance
• Proven track record in menu development, kitchen operations, cost control, and inventory management
• Strong knowledge of food trends, culinary techniques, and food safety compliance
• Ability to thrive in a high-volume, fast-paced environment
• Excellent organizational, communication, and problem-solving skills.
• Service-focused personality with passion for culinary excellence
• Ability to communicate in English and Spanish an asset
• Flexibility to work varied schedules, including evenings, weekends and holidays

Ability to communicate in English and Spanish an asset

• Competitive Salary
• Paid Time Off
• Medical, Dental, and Vision Insurance
• 401k Benefits
• Employee-access to discounted rates at Accor properties worldwide
• Opportunity to develop your talent and grow within your property and across the world!