Executive Sous Chef — Lead & Grow Toward Chef in Training

White Lodging; Austin (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid parental leave

401(k) with company match

Paid time off (PTO) with rollover

Growth opportunities across multiple酒店

Job summary

White Lodging in Austin is seeking an Executive Sous Chef to lead daily culinary operations in a high-volume hotel kitchen. You will work closely with the Executive Chef on menu development, recipe execution, and USE Records, ensuring top quality, freshness, and full compliance with health standards.

You will monitor food cost, labor, and inventory to meet financial targets. As a senior leader, you will mentor cooks at all levels, build a collaborative kitchen culture, plan staffing and

Qualifications

• 5+ years progressive Chef experience in large-scale hotel, resort, or banquet culinary operation.
• Proven ability to lead, manage, and develop culinary teams with low turnover.
• Expertise in menu creation, food prep techniques, recipe development, and sanitation standards.
• Strong analytical skills with food cost, labor, inventory, and budgets management.
• Excellent interpersonal and coaching skills; build a collaborative kitchen culture.

Responsibilities

• Lead hotel culinary operations in the Executive Chef's absence, ensuring quality and regulatory compliance.
• Collaborate with the Executive Chef on menu development, timelines, recipe execution, and cost targets.
• Oversee daily back-of-house operations, staffing, scheduling, inventory, and portion control.

Skills

Chef leadership

High-volume kitchens

Menu development

Food cost management

Staff training & mentoring

Education

Associate's degree in Culinary Arts

Job description

White Lodging in Austin is seeking an Executive Sous Chef to lead daily culinary operations in a high-volume hotel kitchen. You will work closely with the Executive Chef on menu development, recipe execution, and USE Records, ensuring top quality, freshness, and full compliance with health standards.

You will monitor food cost, labor, and inventory to meet financial targets. As a senior leader, you will mentor cooks at all levels, build a collaborative kitchen culture, plan staffing and