Executive Sous Chef

• 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
• Build a culture of accountability, recognition, and professional growth

• 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

Previous experience analyzing P&L statement

• 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)
• Jury Duty (May vary by state)
• Employee Discounts
• Employee Referral Bonus
• Free meal for all full-service hotel employees