Executive Sous Chef

Park Lane New York; New York (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

A prominent hotel in New York seeks an Executive Sous Chef to manage all aspects of food production, ensuring high-quality service and profitability. The ideal candidate will have a culinary degree and significant experience in luxury hotel environments, including supervisory experience. Joining our dynamic team means maintaining high standards and contributing to exceptional guest experiences.

Qualifications

• 2-4 years of progressive experience in hotel or related fields.
• Previous supervisor responsibility required.
• Knowledge of health department regulations and liquor laws.

Responsibilities

• Supervise kitchen and food production areas while maximizing guest satisfaction.
• Assist in menu creation and staff training.
• Ensure compliance with health department sanitation laws.

Skills

F&B preparation techniques

Communication

Multitasking

Customer service

Education

2-year, 3-year or 4-year culinary degree

Job description

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. The company’s portfolio of global properties represents an asset value exceeding $20B and generates over $5B in revenues. Highgate provides expert guidance through all stages of the hospitality property cycle, from planning and development to recapitalization or disposition. The company also develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools to optimize performance and asset value. With an executive team comprising experienced hotel management leaders, Highgate is a trusted partner for top ownership groups and major hotel brands. The company maintains offices in London, New York, Dallas, and Seattle.

Overview

The Executive Sous Chef is responsible for assisting in coordinating, supervising, and directing all aspects of the hotel’s food production, maintaining profitable F&B operations, and ensuring high-quality products and service levels. The role includes staff training, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. The Executive Sous Chef also controls food and labor costs while maximizing guest satisfaction.

• Must have experience in high-volume luxury hotels
• Must have experience working in a union environment

Responsibilities

Work with other F&B managers and keep them informed of issues as they arise.

Keep immediate supervisor fully informed of problems or matters requiring attention.

Coordinate and monitor all phases of loss prevention in kitchen areas.

Prepare and submit required reports promptly.

Monitor quality of all food products and presentation.

Assist in preparing reports including wage progress, payroll, revenue, employee schedules, and quarterly action plans.

Oversee daily kitchen operations and food production.

Respond to guest complaints promptly.

Ensure compliance with SOPs across outlets.

Ensure proper requisition procedures are followed.

Conduct staff performance reviews per Highgate standards.

Implement and monitor corporate promotions and standards in outlets.

Know and enforce local health department sanitation laws.

Collaborate with the Executive Chef and F&B Director on menu creation and implementation.

Design and oversee employee cafeteria menus and operations.

Assist in supervising the Stewarding Department.

Assist in computing daily food costs.

Train departmental staff on quality, sanitation, and standards.

Understand daily forecasts and customer counts.

Assess food portion size, appearance, taste, and temperature.

Train chefs to ensure smooth outlet operations.

Assist in creating menus for clients.

Review weekly payroll and food purchases for quality and pricing.

Oversee daily food prep, sanitation, inventory, and food cost reports.

Report maintenance issues to Engineering.

Support catering sales with menus and pricing.

Qualifications

A culinary degree (2-year, 3-year, or 4-year) with at least 4 years of progressive hotel or related experience.

Previous supervisory experience required.

Knowledge of F&B preparation, health regulations, and liquor laws.

Long hours may be required.

Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.

Maintain a warm, friendly demeanor at all times.

Effective verbal and written communication skills.

Ability to multitask and prioritize.

Attend all required meetings and trainings.

Participate in M.O.D. coverage as needed.

Maintain attendance standards and personal grooming.

Comply with hotel standards and safety regulations.

Identify and implement productivity improvements.

Handle problems proactively and confidentially.

Perform other duties as assigned.