Executive Sous Chef: Lead Culinary Team & Menus

HRI Hospitality; Salt Lake City (UT); Hybrid; USD 90,000 - 120,000; Full time

Job summary

DoubleTree Suites Salt Lake City Downtown is seeking an Executive Sous Chef to lead culinary staff and ensure top‑tier food service for the hotel restaurant, bar, and banquets. You will train, schedule, and evaluate F&B teams, develop menus, and manage costs while maintaining high standards of quality and presentation.

The role requires strong leadership, operational focus, and adherence to safety and sanitation guidelines, with work hours varying and including evenings and weekends.

Qualifications

• Minimum of eight years’ experience in the culinary field.
• Supervisory experience preferred.
• Ability to articulate Front of House Training.
• Experience with Hyatt brand and/or Stand-alone restaurant preferred.
• Knowledge of Regional Cuisine and safety programs.

Responsibilities

• Hire, train, schedule, support, review, discipline and terminate employees.
• Train and manage all Food & Beverage associates.
• Develop menus with a wide scope and variety.
• Monitor presentation of all foods served to guests and ensure quality.
• Plan and prepare items for restaurant, catering functions and events.

Skills

Culinary leadership

Staff training

Menu development

Food cost control

Sanitation compliance

Vendor relations

Budget management

Food preparation

Job description

DoubleTree Suites Salt Lake City Downtown is seeking an Executive Sous Chef to lead culinary staff and ensure top‑tier food service for the hotel restaurant, bar, and banquets. You will train, schedule, and evaluate F&B teams, develop menus, and manage costs while maintaining high standards of quality and presentation.

The role requires strong leadership, operational focus, and adherence to safety and sanitation guidelines, with work hours varying and including evenings and weekends.