Executive Japanese Sous Chef - Lead Menu & Teams

Miyako Hybrid Hotel Plano; Plano (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Miyako Hybrid Hotel Plano seeks an Executive Sous Chef to support the Executive Chef in all culinary operations across the hotel’s restaurants, banquet venues, bars, and events. This leader will shape menus, recipes, standards, and production systems while upholding food quality and safety.

The role involves pre-opening contributions, staff development, and ensuring consistency in presentation, portioning, and guest satisfaction across high-volume settings.

Qualifications

• 5+ years of progressive culinary experience in a hotel, resort, upscale restaurant, or high-volume operation.
• 2+ years of culinary supervisory or management experience.
• Experience supervising multiple culinary stations or outlets.
• Strong knowledge of food preparation, sanitation, and kitchen operations.

Responsibilities

• Lead daily operations across hotel culinary outlets and events.
• Oversee high-volume production for restaurant, banquets, and bars.
• Develop menus, recipes, costing, and production standards.
• Drive menu engineering and cost-control initiatives for profitability.
• Support pre-opening activities with standard operating procedures and training.

Skills

Culinary leadership

Menu development

Cost control

Education

Culinary degree or formal culinary training

Job description

Miyako Hybrid Hotel Plano seeks an Executive Sous Chef to support the Executive Chef in all culinary operations across the hotel’s restaurants, banquet venues, bars, and events. This leader will shape menus, recipes, standards, and production systems while upholding food quality and safety.

The role involves pre-opening contributions, staff development, and ensuring consistency in presentation, portioning, and guest satisfaction across high-volume settings.