Executive Sous Chef

OTO Development / AC Hotel St. Petersburg; Saint Petersburg (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance options

Dental and vision insurance

401k with company match

Life insurance

Tuition assistance

Paid time off

Paid holiday time

Travel discounts

Job summary

AC Hotel St. Petersburg by OTO Development is seeking an Executive Sous Chef to oversee culinary operations, ensure quality, manage staff, and control food and labor costs.

Candidates should have at least 3 years F&B experience, English communication, Food Handler cert, and the ability to lead under pressure. The role includes menu development, training, safety compliance, and collaboration with FOH/BOH.

This on-site position at our Saint Petersburg property offers competitive pay and benefits.

Qualifications

• Impeccable attendance record; present when needed.
• Ability to manage time and prioritize tasks.
• Thorough knowledge of restaurant operations, health & safety regulations.
• Ability to communicate in English, both spoken and written.
• Promote a positive working environment among team members.
• Capable of working under pressure.

Responsibilities

• Direct culinary operations including preparation and production of hotel meals, quality and presentation.
• Be open to learning opportunities.
• Hire, train, schedule, evaluate and coach kitchen staff.
• Assist with menu and recipe development and technique implementation.
• Ensure health, sanitation and safety compliance; liaise with health inspector.
• Communicate with FOH and BOH to ensure tasks are assigned and completed.
• Interact with guests to assess satisfaction and address issues.
• Maintain professional relationships with team members and coworkers.
• Fortify systems to control food and labor costs.

Skills

Attendance

Time management

English communication

Positive work environment

Work under pressure

Education

Food Handler certification

Job description

We are pleased to announce a wonderful opportunity for an Executive Sous Chef.

++What will you be doing most days?++

• Assist in planning and executing all functions of the Food & Beverage department
• Implement effective controls of food, beverage, and labor costs to ensure efficient operation and stay within budget limitations
• Ensure compliance with all policies and procedures as well as local, state, and federal laws/regulations
• Ensure safety of team members and cleanliness of facility and equipment
• Monitor the inventory of food, beverages, and supplies to ensure we are meeting par requirements in all areas
• Assist in conducting monthly inventories
• Ensure the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Comply with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• Have a customer service mindset and strive to provide the highest quality of guest care

++What are the requirements for this position?++

• Impeccable attendance record, plan accordingly and make sure you are present when your team needs you
• The ability to manage time wisely, and know how to prioritize tasks. Knowing when and where to be at all times.
• You have a thorough knowledge and understanding of restaurant operations that encompasses food and beverage, restaurant and banquet service techniques, as well as, health and safety regulations
• You have the ability to communicate in English both orally and in writing
• You must be able to create and promote a positive working environment among team members
• You must have the capacity to work under pressure and perform well under stressful situations
• You must also have a Food Handler certification
• You have at least 3 years of food and beverage experience

++Executive Sous Chef Job Responsibilities++

• Assist in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation.
• Always be open to conversations and new learning opportunities.
• Hiring, training, scheduling, evaluating and coaching kitchen staff.
• Assist with menu and recipe development and implementation of techniques and procedures.
• Ensure compliance with health and safety regulations, sanitation standards and food hygiene. Develop relationship with health inspector.
• Communication with FOH managers to ensure high level of service, communication with BOH staff to make sure all tasks are being assigned and completed to the highest level.
• Interacting with guests and clients to assess and monitor satisfaction, address issues and continue to improve.
• Maintain a professional and positive relationship with all team members and co workers.
• Continue to fortify and improve upon the systems that are in place to maintain food and labor costs.

++Physical Requirements for this Position++

This is a physically demanding position. You must be comfortable standing, sitting, walking, bending, lifting, and squatting for extended periods of time.

++Travel Requirements++

This position would require little to no travel outside the property and surrounding area.

This property is managed by OTO Development.

++About OTO Development++

OTO Development is an industry-leading hotel development and management company. Partnering with the strongest brands in hospitality, OTO owns and operates a portfolio of upscale select service, extended stay, and lifestyle hotels in key markets across the United States.

OTO has been honored as Developer of the Year by major brand partners multiple times while also earning accolades for outstanding guest service, operational excellence, community service, and sales, marketing, and revenue success.

Our company provides competitive pay and benefit programs,including medical insurance options, dental and vision insurance, 401k with company match, company provided life insurance, tuition assistance, paid time off, paid holiday time, travel discounts, and more.

Position: Executive Sous Chef

Department: Food and Beverage

Salary

Position Reports to: Food and Beverage Director

Revised 5/8/26