Executive Sous Chef: Grow to Executive Chef in Training

White Lodging Services, Inc.; San Antonio (TX); On-site; USD 90,000 - 135,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid parental leave

401(k) with company match

Paid time off with rollover

Growth opportunities across multiple酒店

Job summary

White Lodging Services, Inc. is seeking an experienced Executive Sous Chef to serve as the second-in-command of hotel culinary operations.

This senior role leads daily food production, develops a high-performing team, and drives menu quality and financial performance in a premium hotel environment. The ideal candidate has 5+ years of progressive culinary leadership in large-scale operations, with a proven ability to develop staff, manage food costs, and ensure adherence to safety standards.

Qualifications

• 5+ years of progressive culinary leadership in a large-scale hotel, resort, or high-volume operation.
• Proven ability to lead, develop, and retain culinary teams with a track record of internal promotion.
• Strong knowledge of menu creation, cooking techniques, and strict sanitation standards.

Responsibilities

• Lead hotel culinary operations in the Executive Chef's absence, ensuring quality and compliance.
• Collaborate with the Executive Chef on menu development, timelines, recipe execution, and cost targets.
• Oversee daily back-of-house operations, staffing, scheduling, inventory, and portion control per SOPs.
• Mentor and develop culinary staff across levels, promoting learning and advancement.
• Monitor food-related expenses, vendor invoices, payroll, and inventory to maintain budgets.
• Partner with Sales, F&B leadership, and Events to support banquet and guest dining experiences across the property.

Skills

Executive leadership

Menu development

Food safety & sanitation

Food cost management

Vendor relations

Communication skills

Education

Associate's degree in Culinary Arts

Job description

White Lodging Services, Inc. is seeking an experienced Executive Sous Chef to serve as the second-in-command of hotel culinary operations.

This senior role leads daily food production, develops a high-performing team, and drives menu quality and financial performance in a premium hotel environment. The ideal candidate has 5+ years of progressive culinary leadership in large-scale operations, with a proven ability to develop staff, manage food costs, and ensure adherence to safety standards.