Executive Sous Chef

SHERATON MIAMI AIRPORT HOTEL; Miami (FL); On-site; USD 90,000 - 100,000; Full time

Job summary

The Sheraton Miami Airport Hotel is seeking a talented culinary leader to helm all culinary operations during a period of growth and transformation. This executive role oversees restaurants, banquets, room service, and events, driving quality, guest satisfaction, and profitability.

The ideal candidate has five or more years of progressive culinary leadership within hotels or large venues, with cost controls, menu development, staff development, and strong collaboration with hotel leadership.

Qualifications

• Minimum of five years of progressive culinary leadership experience.
• Hotel, resort, or conference experience preferred.
• Culinary degree or equivalent training preferred.

Responsibilities

• Lead culinary operations for restaurants, banquets, room service and events in accordance with brand standards.
• Supervise and develop the culinary team including sous chefs, cooks and staff.
• Recruit, train, schedule, coach and evaluate employees for consistent performance.
• Manage food and labor costs while meeting quality, service and financial objectives.
• Ensure compliance with food safety regulations and sanitation procedures.

Skills

Executive leadership

Menu development

Cost control

Staff development

Education

Culinary degree

Tools

Microsoft Office

Job description

Job DetailsLevel: ManagementJob Location: Sheraton Miami - Miami, FL 33142Position Type: Full TimeSalary Range: $90,000.00 - $100,000.00 Salary/yearTravel Percentage: NoneJob Category: Hospitality - HotelThe Sheraton Miami and Executive Meeting Center is seeking a talented culinary professional to lead all culinary operations during an exciting period of growth and transformation.

Essential Duties:

• Lead culinary operations for restaurants, banquets, catered events, room service, executive meetings, and other hotel food and beverage services in accordance with brand standards.
• Supervise and develop the culinary team, including sous chefs, cooks, prep cooks, and dishwashers.
• Recruit, train, schedule, coach, and evaluate employees to promote consistent performance, accountability, and professional growth.
• Maintain food quality and presentation standards by monitoring preparation, portioning, cooking, plating, and service.
• Coordinate banquet production with the catering, banquet, and front-of-house teams to ensure successful execution of meetings and events.
• Review banquet event orders and organize culinary staffing, production schedules, equipment, and ingredients accordingly.
• Manage food and labor costs while meeting established quality, service, and financial objectives.
• Monitor inventory and purchasing, approve orders, minimize waste, and prevent product shortages.
• Conduct regular inventory counts and maintain accurate records for food, supplies, and kitchen equipment.
• Ensure compliance with food safety regulations, sanitation procedures, workplace safety requirements, and hotel standards.
• Maintain clean and organized kitchens, storage areas, coolers, freezers, and food-production spaces.
• Inspect kitchen equipment and coordinate preventive maintenance and repairs when necessary.
• Collaborate with hotel leadership to improve guest satisfaction, culinary performance, and food and beverage profitability.
• Provide hands-on culinary support during peak periods, staffing shortages, and high-volume events.
• Perform other duties as assigned by hotel management.

Specific requirements of the role:

• Develop standardized recipes, plating guides, and portion controls to ensure consistency and cost efficiency.
• Accommodate dietary needs, including allergies, vegetarian and vegan preferences, religious restrictions, and other special requests.
• Prepare food-cost analyses and recommend menu pricing based on ingredient costs, market conditions, and profitability goals.
• Build productive vendor relationships, negotiate pricing, evaluate product quality, and manage delivery schedules.
• Establish production systems that support multiple events and meal periods occurring simultaneously.
• Participate in event planning and menu tastings with catering professionals, meeting planners, clients, and hotel leadership.
• Respond professionally to guest feedback and take prompt corrective action when culinary standards are not met.
• Stay informed about culinary trends, seasonal ingredients, local preferences, and emerging food-service practices.
• Support hotel sustainability efforts by reducing food waste, managing resources responsibly, and using efficient purchasing practices.
• Maintain required records, including temperature logs, sanitation checklists, training documentation, and inventory reports.

Qualifications

• Minimum of five years of progressive culinary leadership experience, including at least three to five years as an Executive Sous Chef, or senior culinary leader.
• Hotel, resort, or conference experience is strongly preferred.
• Culinary degree or equivalent combination of professional training and relevant experience preferred.
• Comprehensive knowledge of food preparation, production planning, banquet execution, menu development, and modern cooking techniques.
• Demonstrated experience managing food costs, labor budgets, purchasing, inventory, and waste controls.
• Strong understanding of food safety regulations, sanitation requirements, workplace safety, and kitchen-cleaning procedures.
• Proven ability to recruit, train, motivate, and retain a diverse culinary team.
• Strong leadership, organization, communication, and problem-solving skills.
• Ability to communicate effectively and collaborate with hotel leadership, sales, catering, banquet, and front-of-house teams.
• Proficiency with common hotel, scheduling, inventory, purchasing, and Microsoft Office systems is preferred.
• Food-safety manager certification required or the ability to obtain certification within the hotel's designated period.
• Bilingual English and Spanish communication skills are preferred.
• Flexibility to work early mornings, evenings, weekends, holidays, and extended hours based on hotel and event needs.

Physical Requirements:

• Ability to work in a commercial kitchen for the duration of the scheduled shift.
• Ability to stand and walk for extended periods in hot, humid, cold, and fast-paced working conditions.
• Ability to lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation.
• Ability to bend, kneel, squat, reach, grasp, climb stairs, and safely operate commercial kitchen equipment.
• Ability to perform repetitive hand and body movements and maintain the hearing and visual acuity required for safe kitchen operations.

The Company is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind:

Company is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Company are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. Company will not tolerate discrimination or harassment based on any of these characteristics and encourages applicants of all ages.