Executive Sous Chef

DC Global Talent Inc.; Town of Montana (WI); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Full benefits

401(k) match

PTO

Travel benefits

Job summary

DC Global Talent Inc. is seeking an Executive Chef to oversee all culinary and stewarding operations across resort outlets. You will direct chefs, line cooks, and stewards, ensuring menu quality, safety, and presentation while coordinating with Front-of-House for a seamless dining experience.

Responsibilities include menu planning and costing, staff hiring and training, and controlling labor and inventory to meet budget targets. Experience in a 5-star hotel or resort environment is preferred.

Qualifications

• Proven leadership of culinary teams in a hotel/resort setting.
• Experience directing multiple kitchens and staff.
• Strong knowledge of food safety and sanitation standards.
• Ability to plan and cost menus for seasonal offerings.
• Proficiency with standard office software for reporting.

Responsibilities

• Oversee culinary and stewarding operations across outlets.
• Lead kitchen standards, policies, and procedures.
• Direct Executive Chef absence, partner with Front-of-House.
• Assist in menu planning, costing, and special events.
• Manage labor, purchasing, and inventory to meet targets.
• Collaborate in cross-functional operational meetings.

Skills

Kitchen operations

Team leadership

Menu development

Cost & inventory control

Event execution

Cross-functional coordination

Education

Degree in Culinary Arts

Tools

Microsoft Office Suite

Job description

Oversees all culinary and stewarding operations, directing outlet chefs, line cooks, and stewards on kitchen standards, policies, and procedures. Assumes full kitchen leadership in the Executive Chef's absence and partners closely with Front-of-House to deliver a seamless dining experience.

• Kitchen operations — direct day-to-day culinary and stewarding operations across all outlets, ensuring consistent quality, presentation, and food safety/sanitation compliance
• Menu development — assist in planning, costing, and executing resort menus, including seasonal and special offerings
• Team leadership — support hiring, scheduling, training, and performance management of culinary staff
• Cost & inventory control — manage labor costs, purchasing, inventory to support budget targets
• Event execution — contribute to culinary planning and service for special resort functions and events
• Cross-functional coordination — partner with Front-of-House leadership and participate in operational meetings to align on service needs

Required Qualifications

• 6+ years of culinary experience, including 4+ years leading culinary teams in a management-level role, ideally across multiple kitchens
• Required experience in a 5-star hotel or resort environment
• Degree in Culinary Arts, Hospitality Management, or related field preferred
• Recognized culinary industry achievements (awards, commendations) strongly preferred
• Proficient in Microsoft Office Suite, with ability to learn industry-specific systems

Client identity withheld pending mutual candidate interest. Full benefits (medical/dental/vision, 401(k) match, PTO, and travel benefits) shared upon progression.