Executive Sous Chef: Lead High-Volume Hotel Kitchens

White Lodging; Austin (TX); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Benefits starting day 1

Medical, dental and vision insurance

Life and disability insurance

Paid parental leave

401(k) with company match

Paid time off with rollover

Discounts on hotel rooms, dining, and

Travel discounts

Growth opportunities across properties

Job summary

White Lodging is seeking an experienced Executive Sous Chef to be the second-in-command of our hotel culinary operations. This senior role leads daily food and beverage production, develops a high-performing team, and drives menu quality and financial performance for a premium hotel dining program.

If you're ready to step into an Executive Chef in training capacity and contribute to a hospitality leader in multiple properties, we want to hear from you.

Qualifications

• Minimum 5 years of progressive chef experience in a large-scale hotel, resort, or high-volume banquet operation.
• Proven ability to lead, manage, and develop culinary teams with low turnover and strong internal promotion.
• Deep expertise in menu creation, food preparation techniques, recipe development, and strict food safety standards.
• Strong analytical and organizational skills with experience managing food cost, labor cost, inventory, and budgets in a hotel or resort setting.
• Excellent interpersonal, communication, and culinary coaching skills for building a collaborative kitchen team culture.
• Associate's degree in Culinary Arts, Culinary Management, or Business Administration preferred — equivalent hands-on leadership considered.

Responsibilities

• Lead all hotel culinary operations in the Executive Chef's absence — maintaining food quality, freshness, and full compliance with health department regulations and food safety standards across outlets and meal periods.
• Collaborate with the Executive Chef on menu development, timelines, recipe execution, and USE Records — ensuring culinary financial objectives and food cost targets are met.
• Manage daily back-of-house operations across a high-volume hotel kitchen — staffing, scheduling, inventory, and portion control per SOPs.
• Train, mentor, and develop culinary associates at all levels — fostering continuous learning and internal promotion.
• Monitor and manage food-related expenses — vendor invoices, payroll, and inventory reconciliation to ensure budget adherence and profitability.
• Partner with Sales, front-of-house leadership, and Events teams to support banquets and elevated guest dining experiences across the property.

Skills

Leadership

Menu development

Food cost management

Staff training

Communication

Culinary coaching

Education

Associate's degree in Culinary Arts / Culinary Management

Job description

White Lodging is seeking an experienced Executive Sous Chef to be the second-in-command of our hotel culinary operations. This senior role leads daily food and beverage production, develops a high-performing team, and drives menu quality and financial performance for a premium hotel dining program.

If you're ready to step into an Executive Chef in training capacity and contribute to a hospitality leader in multiple properties, we want to hear from you.