Culinary Director: Lead Kitchens, Banquets & Menu Innovation

Miyako Hybrid Hotel Plano; Plano (TX); On-site; USD 85,000 - 115,000; Full time

Job summary

Miyako Hybrid Hotel Plano is seeking an Executive Sous Chef to support the Executive Chef across the hotel's culinary outlets, banquets, bars, and events. This role leads hands-on operations, ensures consistent quality, sanitation, and guest satisfaction while developing menus and standards during pre-opening and ongoing operations.

The ideal candidate has at least 5 years of progressive culinary experience in high-volume environments, 2 years of supervisory leadership, and a strong background

Qualifications

• Minimum 5 years of progressive culinary experience in a hotel, resort, upscale operation.
• Minimum 2 years of culinary supervisory or management experience.
• Ability to supervise multiple culinary stations and outlets.

Responsibilities

• Oversee culinary operations for restaurant, banquets, bars, and events.
• Develop menus, recipes, production systems, and standards.
• Lead and coach kitchen staff, ensure food safety and quality.
• Coordinate with events and service teams for timely execution.

Skills

Culinary Leadership

Menu Development

Team Management

Food Safety

Education

Culinary degree or formal culinary training

Job description

Miyako Hybrid Hotel Plano is seeking an Executive Sous Chef to support the Executive Chef across the hotel's culinary outlets, banquets, bars, and events. This role leads hands-on operations, ensures consistent quality, sanitation, and guest satisfaction while developing menus and standards during pre-opening and ongoing operations.

The ideal candidate has at least 5 years of progressive culinary experience in high-volume environments, 2 years of supervisory leadership, and a strong background