Executive Sous Chef

About the role

The Executive Sous Chef at Luminary Hotel & Co. plays a critical leadership role in driving culinary excellence across banquet operations and multiple restaurant outlets. This position partners directly with the Executive Chef and Food & Beverage leadership team to ensure exceptional guest experience, operational efficiency, and financial performance.

Responsibilities

• Partners directly with the Executive Chef and Food & Beverage leadership team to ensure exceptional guest experience, operational efficiency, and financial performance.
• Thrive in high-volume environments, build strong teams, and maintain uncompromising standards of quality and cleanliness.
• Show strong financial acumen, with a solid Food & Beverage foundation including cost control, labor management, and menu engineering.
• Orchestrate multiple simultaneous events while maintaining timing precision, food quality, and presentation standards.
• Assist in developing seasonal menus and special banquet offerings aligned with current culinary trends and regional influences.
• Oversee daily production for all outlets and banquet operations.
• Maintain strict compliance with federal, state, local, and company health and safety standards.
• Support cost controls, inventory management, labor efficiency, and profitability targets.
• 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.

Qualifications

• 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.