Executive Sous Chef: High-Volume Hotel & Banquets

StepStone Hospitality; Charlotte, Northern (NC, KY); Hybrid; USD 70,000 - 100,000; Full time

Job summary

The Le Meridien and Sheraton Charlotte Hotel seek an Executive Sous Chef to lead a multi-outlet kitchen, including a rooftop venue. You will manage daily operations, control costs, and uphold Marriott standards while guiding a large culinary team through diverse service periods.

Ideal candidates bring 4+ years of high-volume hotel culinary management, banquet supervision for 600+ guests, and a proven ability to develop staff.

Qualifications

• 4+ years culinary management in a high-volume hotel/restaurant.
• Experience commanding banquet events of 600+ attendees including Garde Manger and hot kitchen supervision.
• Proven ability to lead, develop and motivate staff while maintaining Marriott standards.

Responsibilities

• Lead the kitchen and multiple outlets to ensure efficient daily operation and cost control.
• Ensure guest satisfaction with smooth service and high standard cleanliness.
• Maintain purchasing/receiving standards and control waste and price variances.
• Test and evaluate products for quality, yield, and market price.
• Inspect service sections during peak times to uphold standards.
• Coordinate with storeroom and executive steward on purchasing controls.
• Oversee equipment maintenance and scheduling; train staff accordingly.
• Perform additional duties as required by management.

Skills

Culinary management

Banquet supervision

Garde Manger

Kitchen supervision

Staff leadership

Budgeting & cost control

Teaching staff

Food trends

Financial reporting

Health & safety

Computers

Payroll scheduling

Serve Safe certified

Education

Culinary degree

Job description

The Le Meridien and Sheraton Charlotte Hotel seek an Executive Sous Chef to lead a multi-outlet kitchen, including a rooftop venue. You will manage daily operations, control costs, and uphold Marriott standards while guiding a large culinary team through diverse service periods.

Ideal candidates bring 4+ years of high-volume hotel culinary management, banquet supervision for 600+ guests, and a proven ability to develop staff.