Executive Sous Chef

InterContinental Hotels Group; Garapan (Northern Mariana Islands); On-site; USD 90,000 - 130,000; Full time

Job summary

InterContinental Hotels Group in Saipan, Northern Mariana Islands, seeks a Culinary Leader to head Culinary & B&F operations within a premium hospitality environment. Lead menu development, ensuring brand standards and exceptional guest experiences.

You will plan and direct daily kitchen operations, mentor chefs, manage inventory and food costs, and step into Executive Chef when required to drive consistency, quality and service excellence across resort outlets.

Qualifications

• Experience leading culinary teams in premium hospitality environments.
• Ability to plan and direct daily kitchen operations.
• Ensure food is prepared and presented according to established recipes and standards.
• Strong inventory management and cost control practices.

Responsibilities

• Plan, organize and direct daily kitchen operations across outlets.
• Ensure food quality, taste and presentation meet recipes and standards.
• Monitor production to maintain consistency and efficiency during service.
• Coordinate kitchen activities to ensure smooth service flow in all resort outlets.
• Step into the Executive Chef role when required and lead the culinary team.

Skills

Leadership

Culinary excellence

Time management

Problem solving

Financial management

Job description

Job Status and Requirements:

• Must be able to work in the Northern Mariana Islands, Guam, USA without restrictions
• Seeking a Culinary Leadership opportunity within a premium or luxury hospitality environment to lead Culinary & F&B operations, elevate menu offerings and service and deliver consistent brand excellence. The location is at Saipan, Northern Mariana Islands.
• Kitchen Operations
  • Assist in planning, organizing and directing daily kitchen team operations.
  • Ensure all food is prepared and presented according to established recipes and quality standards.
  • Monitor food production to maintain consistency, taste, and presentation.
  • Coordinated kitchen activities during service to ensure efficient workflow in all Resort outlets.
  • Step into the Executive Chef's role when required.
• Leadership & Team Management
  • Supervise, mentor and develop chefs and culinary team.
• Inventory & Cost Control
  • Assist with inventory management, purchasing, and stock rotation.
  • Monitor food costs, waste and portion control to achieve financial objectives
  • Minimize spoilage through effective practices.
• Key Competencies
  • Leadership and team development
  • Culinary excellence
  • Time management
  • Problem-solving and decision-making
  • Financial and cost management
• Performance indicators
  • Food quality and consistency
  • Guest satisfaction scores
  • Food cost and waste control
  • Health and safety compliance
  • Kitchen productivity and efficiency
  • Employee engagement and retention
  • Successful execution of menus and special events