Executive Sous Chef: Lead High-Volume Hotel Kitchens

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid parental leave

DailyPay

Employee Assistance Program (EAP)

401(k) with company match

Paid time off (PTO)

Wellness tools

Unlimited employee referral bonuses

Leadership development & tuition-reimb

Discounts on hotel rooms, dining, and

Growth opportunities across multiple酒店

Job summary

White Lodging is seeking an experienced Executive Sous Chef to lead daily food production and manage a high-volume hotel kitchen. You will serve as second-in-command to the Executive Chef, driving menu quality, cost control, and a high-performing culinary team across premium hotel dining outlets.

You will mentor cooks at all levels, develop cuisine concepts, and ensure compliance with food safety standards while maintaining exceptional guest experiences.

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 internal promotion.
• Deep expertise in menu creation, food preparation techniques, and strict sanitation standards.

Responsibilities

• Lead hotel culinary operations in the Executive Chef's absence.
• Collaborate with Executive Chef on menu development, timelines, and recipe execution.
• Manage daily back-of-house operations, staffing, scheduling, inventory, and cost controls.
• Mentor culinary associates across levels to foster growth and internal promotion.
• Monitor food-related expenses, vendor invoices, payroll, and inventory reconciliation.
• Partner with Sales, FOH leadership, and Events teams to support banquets and guest dining.

Skills

Progressive chef experience

Team leadership

Menu development

Food cost management

Interpersonal skills

Education

Associate's degree in Culinary Arts

Job description

White Lodging is seeking an experienced Executive Sous Chef to lead daily food production and manage a high-volume hotel kitchen. You will serve as second-in-command to the Executive Chef, driving menu quality, cost control, and a high-performing culinary team across premium hotel dining outlets.

You will mentor cooks at all levels, develop cuisine concepts, and ensure compliance with food safety standards while maintaining exceptional guest experiences.