Executive Sous Chef - Hotel Culinary Leader

DoubleTree Salt Lake; United States; On-site; USD 90,000 - 110,000; Full time

Job summary

DoubleTree Salt Lake City seeks an Executive Sous Chef to lead culinary staff across the restaurant, bar, banquets and functions. You will ensure high-quality food service, develop menus, manage costs and uphold safety standards in a dynamic, guest-focused environment.

The role requires strong leadership, extensive F&B experience, and ability to meet deadlines while delivering exceptional guest experiences in a full-service hotel.

Qualifications

• Eight years’ experience in the culinary field or equivalent.
• Supervisory experience preferred.
• Knowledge of regional cuisine and safety programs.
• Ability to communicate professionally with departments, guests and vendors.
• Experience in meeting deadlines and managing multiple priorities.

Responsibilities

• Hire, train, schedule, support, review, discipline and terminate employees.
• Train and manage all Food & Beverage associates.
• Develop Culinary & FOH team and post weekly schedules.
• Prepare payroll accurately and timely.
• Develop menus for restaurant and catering with pricing.
• Monitor food presentation, quality and consistency.
• Plan for catering functions following safety guidelines.
• Control food, beverage, and labor costs within budget.
• Ensure kitchen equipment works and is properly maintained.

Skills

Culinary leadership

Menu costing

Food safety

Staff development

Budget management

Job description

DoubleTree Salt Lake City seeks an Executive Sous Chef to lead culinary staff across the restaurant, bar, banquets and functions. You will ensure high-quality food service, develop menus, manage costs and uphold safety standards in a dynamic, guest-focused environment.

The role requires strong leadership, extensive F&B experience, and ability to meet deadlines while delivering exceptional guest experiences in a full-service hotel.