Executive Sous Chef: Lead High-Volume Hotel Kitchens

White Lodging; Saratoga (WY); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid parental leave

401(k) with company match

Paid time off (PTO)

Discounts on hotel rooms, dining, and

Job summary

White Lodging is hiring an experienced Executive Sous Chef to serve as the second-in-command of our hotel culinary operations at Brush Creek Ranch in Saratoga, Wyoming. This senior kitchen leadership role leads daily food production, mentors the culinary team, and drives menu quality and financial performance in a premium hotel and resort setting.

If you are an Executive Sous Chef, Senior Sous Chef, or Chef de Cuisine ready to advance your career with a nationwide hospitality leader, we want to

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 in a high-volume hotel kitchen or banquet environment, with a track record of low turnover and internal promotion.
• Deep expertise in menu creation, food preparation techniques, recipe development, and strict compliance with food safety and sanitation standards.
• Strong analytical and organizational skills, with experience managing food cost, labor cost, inventory, and culinary department budgets in a hotel or resort setting.
• Excellent interpersonal, communication, and culinary coaching skills, with a commitment to building a collaborative, high-performing kitchen team culture.
• Associate's degree in Culinary Arts, Culinary Management, or Business Administration preferred; equivalent hands-on leadership experience considered.

Responsibilities

• Lead all hotel culinary operations in the Executive Chef's absence, ensuring food quality, freshness, and health-compliance across outlets.
• Collaborate with the Executive Chef on menu development, timelines, recipe execution, and cost targets.
• Manage daily back-of-house operations, staffing, scheduling, inventory, and portion control in line with SOPs.
• Train, mentor, and develop culinary staff from entry-level to senior roles.
• Monitor and manage food-related expenses, payroll, and inventory reconciliation to ensure profitability.
• Partner with Sales, FOH leadership, and Events to support banquets and elevated dining experiences.

Skills

Culinary leadership

Menu development

Food safety compliance

Cost management

Team development

Communication skills

Education

Associate's degree in Culinary Arts

Job description

White Lodging is hiring an experienced Executive Sous Chef to serve as the second-in-command of our hotel culinary operations at Brush Creek Ranch in Saratoga, Wyoming. This senior kitchen leadership role leads daily food production, mentors the culinary team, and drives menu quality and financial performance in a premium hotel and resort setting.

If you are an Executive Sous Chef, Senior Sous Chef, or Chef de Cuisine ready to advance your career with a nationwide hospitality leader, we want to