Executive Sous Chef Job at L'Ermitage Beverly Hills (Marathon)

New

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

New

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

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

Executive Sous Chef

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

Location

Thailand , Phuket

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
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

Executive Sous Chef

Prime + Proper is a modern interpretation of the classic American steakhouse. Pr...

Location

United States , Nashville

Salary:

Not provided

Heirloom Hospitality

Expiration Date

June 27, 2026

Requirements

Relevant culinary qualification and experience managing kitchen operations
Ability to develop recipes, implement standard practices to adhere to department wide consistency
Servsafe Manager Certification
Excellent communication skills, both written and verbal
Consistently aspires to fulfill our core values
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment

Job Responsibility

Exuding the Heirloom Values as defined in our Handbook
Accountable for guest satisfaction by ensuring food standards are met
Address guest concerns in a timely and efficient manner and implement solutions
Uphold appropriate departmental standards of quality/timing
Oversee scheduling of hourly employees
Assist in managing all Culinary Team Schedules
Help to oversee vendor accounts
Weekly invoicing and costing in our house accounting software
Maintaining acceptable profit margin as outlined by store culinary leadership
Determine recipes and ingredients used are following build & par standards

What we offer

Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Potential Bonuses
Dining Discounts
Wellness Program
Weekly Pay
Bonus Opportunity

Fulltime

!

Executive Sous Chef

The role will provide leadership and empowering the Food & Beverage – Culinary T...

Location

United States , Covington

Salary:

Not provided

Spire Hospitality

Expiration Date

Until further notice

Requirements

High school diploma or its equivalent
Minimum of 4 year cook experience in hotel preferred
Minimum of 4 year cook experience in a similar role, size of operation required
Managers Food Handlers Certification required
Alcohol Beverage Servers Certification required
OSHA certification or equivalent knowledge of OSHA regulations
Basic mathematical skills to prepare financial reporting

Job Responsibility

Inspire exceptional customer service through your positive leadership and dedication to guest satisfaction
Assist in leading and managing all culinary activities and operations to uphold the highest quality standards
Contribute creatively to the development of new menu items and promotions
Cultivate strong working relationships across Food & Beverage and other hotel departments
Monitor and maintain standards for product quality, presentation, and production efficiency
Conduct audits of storeroom inventory and storage to ensure product quality, safety, and kitchen cleanliness are upheld

What we offer

early pay or earned wage access
medical
dental
vision
pet discount program
identity theft protection
pre-paid legal support
flexible spending accounts
matched 401K
life insurance

Fulltime

Executive Sous Chef

The Executive Sous Chef at Four Seasons Nashville supports the culinary leadersh...

Location

United States of America , Nashville

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

College degree in Culinary Arts, Hotel, or Restaurant Management, or equivalent professional experience
3–5 years of progressive culinary leadership experience in a high-volume, luxury or upscale food & beverage environment
Strong understanding of kitchen operations, food safety, and culinary production equipment
Ability to operate kitchen-related computer systems and tools
Proficiency in spoken and written English

Job Responsibility

Plan, organize, and direct daily kitchen operations while ensuring superior food quality, consistency, and presentation
Support menu planning and development, including recipe execution and production demonstrations
Lead, train, coach, and evaluate kitchen employees to uphold Four Seasons cultural and core standards
Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control
Ensure compliance with all Four Seasons, local, state, and federal sanitation, safety, and food handling regulations
Maintain quality control systems to ensure portion consistency and adherence to purchasing specifications
Monitor food shipments and inventory to ensure freshness, quality, and cost efficiency
Communicate effectively with department leaders to meet operational needs and support cross-functional collaboration
Participate in operational meetings and contribute to long-term strategic culinary planning
Foster a positive, professional, and team-oriented kitchen environment

What we offer

Competitive salary, wages, and a comprehensive benefits package
Excellent training and development opportunities
Employee discount for stays at any Four Seasons worldwide
Complimentary dry cleaning for employee uniforms
Complimentary employee meals

Fulltime

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