Executive Sous Chef Job at Marriott Bonvoy

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

The Executive Sous Chef is second in command in the kitchen and assumes responsi...

Location

United States , New York

Salary:

80000.00 - 90000.00 USD / Year

The Dinex Group - Daniel Boulud

Expiration Date

June 16, 2026

Requirements

Extensive knowledge of French cuisine
5 years of experience in high volume or fine dining environment in a supervisory role
Superb knife skills
Familiarity with Michelin and Forbes standards
Maintain health department, food quality, and company standards
Ability to read and follow recipes and sanitation protocol
Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Actively practice food safety procedures
Able to train and motivate team
Assist the Executive Chefs with recruiting and discipline as needed

Job Responsibility

Supervising the production of food at all stations
Mentoring the sous chefs
Assisting the cooks when needed
Supporting the Executive Chefs in all aspects of cost control
Track food costs as requested
Ensure that employees keep waste to a minimum
Recognize the importance of employee morale and help to build the team

What we offer

Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401k
Commuter Benefits
Potential Bonuses
Dining Discounts

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 Executive Sous Chef supports the Executive Chef in overseeing all culinary o...

Location

United States , Marathon

Salary:

Not provided

L'Ermitage Beverly Hills

Expiration Date

Until further notice

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

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

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

Executive Sous Chef

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

Location

South Africa , Johannesburg

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

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

Fulltime

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