Executive Sous Chef Job at Spire Hospitality (Covington)

New

Executive Sous Chef

Accountable for overall success of the daily kitchen operations. Exhibits culina...

Location

Saudi Arabia , Jeddah

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

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

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

Equal opportunity employer

Fulltime

New

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

India , Ranthambore

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

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

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

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

Maldives , Miriandhoo

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

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

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

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

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

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

Executive Sous Chef

The Executive Sous Chef at Luminary Hotel & Co. plays a critical leadership role...

Location

United States

Salary:

Not provided

Marriott Bonvoy

Expiration Date

July 26, 2026

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

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

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

Executive Sous Chef

An Executive Sous Chef at American Dining Creations plays a key role in supporti...

Location

United States , Spring Hill

Salary:

Not provided

American Food & Vending

Expiration Date

Until further notice

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

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

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

Fulltime

Executive Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

Barbados

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

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

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

Executive Sous Chef

Location

United States , New York

Salary:

80000.00 - 90000.00 USD / Year

The Dinex Group - Daniel Boulud

Expiration Date

Until further notice

Requirements

Min. Required Experience: 5 years

Fulltime

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