Culinary Lead: Executive Sous Chef for Luxury Hotels

BENCHMARK; Crotonville (NY); On-site; USD 85,000 - 90,000; Full time

Job summary

Windrose on Hudson, a Riverside Conference Experience, is seeking an Executive Sous Chef to serve as second-in-command to the Executive Chef. You will drive daily production, maintain high food quality standards, and ensure cost control while guiding kitchen staff across multiple outlets.

Ideal candidates have 8-12 years of progressive kitchen experience with at least 3 years in supervision, Associate or Bachelor’s in culinary arts, and familiarity with HACCP.

Qualifications

• Michelin Star experience is a plus.
• Associate or bachelor’s degree in culinary arts from an accredited culinary school.
• 8-12 years of progressive kitchen experience, with at least 3 years in a supervisory role.
• Track record of food cost management.

Responsibilities

• Oversee kitchen operations across outlets during shifts.
• Train and mentor kitchen staff on techniques, prep, and presentation.
• Schedule staff and manage labor budgets to meet operational needs.
• Lead in menu development, recipe costing, and seasonal changes.

Skills

Kitchen leadership

Staff supervision

Culinary techniques

HACCP knowledge

Food cost management

Education

Culinary degree (Assoc/Bach)

Job description

Windrose on Hudson, a Riverside Conference Experience, is seeking an Executive Sous Chef to serve as second-in-command to the Executive Chef. You will drive daily production, maintain high food quality standards, and ensure cost control while guiding kitchen staff across multiple outlets.

Ideal candidates have 8-12 years of progressive kitchen experience with at least 3 years in supervision, Associate or Bachelor’s in culinary arts, and familiarity with HACCP.