Executive Sous Chef — Lead Creative Cuisine & Teams

Coury Hospitality; Carmel, Northern (IN, KY); Hybrid; USD 65,000 - 98,000; Full time

Job summary

Hotel Carmichael, located in Carmel, Indiana, seeks an Executive Sous Chef to assist the Executive Chef and oversee kitchen operations in her absence. This exempt role requires leadership, cost awareness, and culinary excellence for high-volume service.

You will supervise kitchen staff, develop menus, manage food purchasing, and ensure product quality and consistency while maintaining safety and hygiene standards in a luxury hospitality setting.

Qualifications

• Proficient in English; bilingual a plus (Spanish)
• Excellent leadership and communication in a fast-paced kitchen
• Culinary education or equivalent on-the-job training
• 3+ years high-volume cooking experience
• Strong knowledge of kitchen operations and safety standards

Responsibilities

• Lead the kitchen in Executive Chef's absence and support senior leadership.
• Coordinate food purchases, menu development, and cost controls.
• Supervise cooks and kitchen staff; schedule payroll and training.
• Ensure consistent product quality and presentation across all dishes.
• Mentor and train kitchen staff on recipes and procedures.
• Monitor daily food costs and reorder as needed to prevent waste.
• Ensure hygiene, safety, and sanitary conditions in back-of-house areas.

Skills

English proficiency

Leadership

Culinary expertise

High-volume cooking

Communication

Education

Culinary education

Job description

Hotel Carmichael, located in Carmel, Indiana, seeks an Executive Sous Chef to assist the Executive Chef and oversee kitchen operations in her absence. This exempt role requires leadership, cost awareness, and culinary excellence for high-volume service.

You will supervise kitchen staff, develop menus, manage food purchasing, and ensure product quality and consistency while maintaining safety and hygiene standards in a luxury hospitality setting.