CrawlJobs Logo
American Food & Vending Logo American Food & Vending · Gastronomy

Executive Sous Chef

United States, Spring Hill · Job Posted June 15, 2026
Apply Position
Job Link Share

Job Description

An Executive Sous Chef at American Dining Creations plays a key role in supporting daily culinary operations while partnering closely with site and culinary leadership. This position provides hands‑on oversight of back‑of‑house execution, team development, food quality, and operational standards across food service and catering functions.

Job Responsibility

  • Support daily culinary operations across food stations, production, and catering services while ensuring consistency and quality
  • Partner with culinary and site leadership to execute operational priorities, service expectations, and production plans
  • Provide day‑to‑day leadership, coaching, and oversight of back‑of‑house staff
  • Ensure compliance with all recipe standards, portioning guidelines, and food safety and sanitation requirements
  • Maintain a clean, organized kitchen environment and ensure proper use and care of equipment
  • Assist with scheduling, training, onboarding, and development of culinary team members
  • Monitor inventory, ordering, production records, and food quality to support efficient operations
  • Step in to cover stations or shifts as needed during peak service periods
  • Participate in daily operational check‑ins related to service flow, staffing, and execution
  • Perform additional duties as assigned to support overall culinary and operational success

Requirements

  • Associate degree in culinary arts, hospitality, or a culinary degree from an accredited program preferred
  • Minimum of 3 years of experience in a culinary leadership role, preferably within corporate dining, hospitality, education, or high‑volume food service environments
  • Demonstrated experience supervising teams, supporting scheduling, and contributing to staff development
  • Strong organizational and time‑management skills with the ability to multitask in a fast‑paced environment
  • Proficiency with Microsoft Office and experience using catering, ordering, inventory, or kitchen management systems
  • Working knowledge of all applicable local and state food safety regulations
  • Ability to lift 30 lbs. and perform physical job functions including standing, walking, and bending for extended periods

What we offer

  • Weekly pay
  • 401K with company match
  • Employee Assistance Program
  • Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
  • Ongoing training and development programs
  • Bonus programs for eligible positions
American Food & Vending - All Job Offers

Looking for more opportunities?

Search for other job offers that match your skills and interests.

Suggested Tags: Frontend Developer Secretary Talent Manager Salesforce Administrator Data Analyst
Similar Jobs for

Executive Sous Chef

8 matching positions

New

Executive Sous Chef

Accountable for overall success of the daily kitchen operations. Exhibits culina...
Location
Location
Saudi Arabia , Jeddah
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area
Job Responsibility
Job Responsibility
  • Accountable for overall success of the daily kitchen operations
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
  • Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced
  • Responsible for guiding and developing staff including direct reports
  • Must ensure sanitation and food standards are achieved
  • Leads kitchen management team
  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
What we offer
What we offer
  • Equal opportunity employer
  • Fulltime
Read More
Arrow Right
New

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...
Location
Location
India , Ranthambore
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area.
  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area.
Job Responsibility
Job Responsibility
  • Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions
  • Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
  • Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced
  • Responsible for guiding and developing staff including direct reports
  • Must ensure sanitation and food standards are achieved
  • Overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
  • Fulltime
Read More
Arrow Right

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...
Location
Location
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area
  • OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area
Job Responsibility
Job Responsibility
  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • advocates sound financial/business decision making
  • demonstrates honesty/integrity
  • leads by example
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serving as a role model to demonstrate appropriate behaviors
  • Ensures property policies are administered fairly and consistently
  • Fulltime
Read More
Arrow Right

Executive Sous Chef

The Executive Sous Chef at Luminary Hotel & Co. plays a critical leadership role...
Location
Location
United States
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
July 26, 2026
Flip Icon
Requirements
Requirements
  • Minimum of 5 years of progressive management experience
  • Minimum of 3-year experience in a hotel or fine dining restaurant
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals
  • Ability to compose menus that reflect the marketplace with unique flare
  • Ability to work effectively under time constraints and deadlines
  • Previous experience analyzing P&L statement a plus
Job Responsibility
Job Responsibility
  • During the absence of the Executive Banquet Chef, the Executive Sous Chef will assume full operational oversight of banquet culinary operations to ensure continuity of service, quality standards, and financial performance
  • Oversee daily production for all outlets and banquet operations
  • Ensure consistent food quality, presentation, and execution across all dining venues
  • Maintain strict compliance with federal, state, local, and company health and safety standards
  • Support cost controls, inventory management, labor efficiency, and profitability targets
  • Collaborate with the Executive Chef to interact with guests and event clients
  • Monitor satisfaction trends and implement improvements when needed
  • Assist in developing seasonal menus and special banquet offerings aligned with current culinary trends and regional influences
  • Supervise, mentor, and develop culinary team members
  • Conduct training, performance evaluations, scheduling, and disciplinary coaching when necessary
What we offer
What we offer
  • Medical, Dental, & Vision
  • HSA & Flexible Spending Account Options
  • Basic Life & Disability Plan Options
  • 401K Retirement Plan
  • Paid Time Off
  • Holiday Pay
  • Career Training & Development Opportunities
  • Tuition Reimbursement
  • Bereavement Leave
  • Employee Assistant Program (EAP)
  • Fulltime
Read More
Arrow Right

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...
Location
Location
Barbados
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area.
  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area.
Job Responsibility
Job Responsibility
  • Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
  • Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
  • Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.
  • Responsible for guiding and developing staff including direct reports.
  • Must ensure sanitation and food standards are achieved.
  • Assisting in Leading Kitchen Operations for Property
  • Setting and Maintaining Goals for Culinary Function and Activities
  • Ensuring Culinary Standards and Responsibilities are Met
  • Ensuring Exceptional Customer Service
  • Managing and Conducting Human Resource Activities
  • Fulltime
Read More
Arrow Right

Executive Sous Chef

Location
Location
United States , New York
Salary
Salary:
80000.00 - 90000.00 USD / Year
danielboulud.com Logo
The Dinex Group - Daniel Boulud
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Min. Required Experience: 5 years
  • Fulltime
Read More
Arrow Right

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...
Location
Location
Thailand , Phuket
Salary
Salary:
Not provided
https://www.marriott.com Logo
Marriott Bonvoy
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • High school diploma or GED
  • 6 years experience in the culinary, food and beverage, or related professional area OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 4 years experience in the culinary, food and beverage, or related professional area
Job Responsibility
Job Responsibility
  • Provides direction for all day-to-day operations
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serving as a role model to demonstrate appropriate behaviors
  • Ensures property policies are administered fairly and consistently
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Establishes and maintains open, collaborative relationships with employees
  • Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns
  • Fulltime
Read More
Arrow Right

Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in overseeing all culinary o...
Location
Location
United States , Marathon
Salary
Salary:
Not provided
lermitagebeverlyhills.com Logo
L'Ermitage Beverly Hills
Expiration Date
Until further notice
Flip Icon
Requirements
Requirements
  • Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
  • Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
  • Formal culinary training or degree preferred
  • Strong leadership, communication, and organizational skills
  • Proven experience in multi-outlet kitchen operations
  • Ability to work flexible hours, including weekends and holidays
Job Responsibility
Job Responsibility
  • Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
  • Assist with leading kitchen operations
  • Ensure consistent execution of menus, recipes, and plating standards across all outlets
  • Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
  • Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
  • Monitor food quality, taste, portion control, and presentation
  • Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
  • Ensure compliance with HACCP, food safety, sanitation, and health regulations
  • Coordinate with front-of-house and banquet teams to ensure seamless service
  • Support large-scale events, weddings, and VIP functions with precision and creativity
  • Fulltime
Read More
Arrow Right