Executive Sous Chef - Lead Creative Menus & Kitchen Team

Schulte Restaurant Group; New Hampshire; On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Daily Pay

Tele medicine

Health insurance options

401(k) plan + company match

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Discounts on event tickets and more

Job summary

Schulte Hospitality Group in Whitefield, New Hampshire, seeks an Executive Sous Chef (FT) for Mountain View Grand Resort & Spa. This leadership role requires culinary excellence, guest focus, and strong team leadership to drive an exceptional dining experience.

You will oversee kitchen operations, plan menus, control costs, schedule staff, and mentor the culinary team while maintaining high sanitation standards and guest satisfaction.

Qualifications

• Bachelor's degree preferred.
• Minimum of two (2) years of experience in a culinary leadership role.
• Food safety certification preferred.

Responsibilities

• Cleanliness and sanitation in the kitchen and adjacent areas.
• Creative menu planning to adjust to guest needs.
• Checking quality of food deliveries.
• Ordering all food and cleaning supplies and maintaining proper supply levels.
• Maintaining costs within budget levels.
• Manage labor costs, schedules and productivity.
• Hiring, coaching and disciplining direct reports.
• Interacting positively and professionally with guests to resolve issues.
• Acting as Manager on duty as required.
• Perform various other duties as assigned to meet business objectives.

Skills

Multi-tasking

Team player

Guest relation

Education

Bachelor's degree preferred

Food safety certification preferred

Job description

Schulte Hospitality Group in Whitefield, New Hampshire, seeks an Executive Sous Chef (FT) for Mountain View Grand Resort & Spa. This leadership role requires culinary excellence, guest focus, and strong team leadership to drive an exceptional dining experience.

You will oversee kitchen operations, plan menus, control costs, schedule staff, and mentor the culinary team while maintaining high sanitation standards and guest satisfaction.