Restaurant Executive Sous Chef - Acre 41

Responsibilities

• Lead all hotel culinary operations in the Executive Chef's absence — maintaining food quality, freshness, and full compliance with health department regulations and food safety standards across every outlet and meal period
• Collaborate directly with the Executive Chef on menu development, implementation timelines, recipe execution, and USE Records — ensuring all culinary financial objectives and food cost targets are consistently met
• Manage daily back-of-house operations across a high-volume hotel kitchen environment — including staffing, scheduling, inventory management, and portion control in full adherence to White Lodging corporate SOPs
• Train, mentor, and develop culinary associates at all levels — from entry-level cooks to line cooks and senior kitchen staff — fostering a culture of continuous learning, professional growth, and internal promotion
• Monitor and manage all food-related expenses — including vendor invoices, payroll, and inventory reconciliation — to ensure consistent budget adherence and culinary department profitability
• Partner cross-functionally with Sales, front-of-house leadership, and Events teams to support banquet operations, special events, and elevated guest dining experiences across the property

Qualifications

Minimum 5 years of progressive Chef experience in a large-scale hotel, resort, or high-volume banquet culinary operation — required

Proven ability to lead, manage, and develop culinary teams in a high-volume hotel kitchen or banquet environment — with a track record of low turnover and strong internal promotion

Deep expertise in menu creation, food preparation techniques, recipe development, and strict compliance with food safety and sanitation standards

Strong analytical and organizational skills — with demonstrated experience managing food cost, labor cost, inventory, and culinary department budgets in a hotel or resort setting

Excellent interpersonal, communication, and culinary coaching skills — with a genuine commitment to building a collaborative, high-performing kitchen team culture

Associate's degree in Culinary Arts, Culinary Management, or Business Administration preferred — equivalent hands-on culinary leadership experience considered

Benefits

• Medical, dental, and vision insurance
• Life and disability insurance
• Paid parental leave
• DailyPay — get paid when you need it
• Employee Assistance Program (EAP)
• 401(k) with company match
• Paid time off (PTO) with rollover
• Complimentary wellness tools
• Unlimited employee referral bonuses
• Ledership development & tuition reimbursement
• Discounts on hotel rooms, dining, and travel
• Growth opportunities across multiple hotel properties in your market