Executive Sous Chef: Lead, Innovate & Flexible Scheduling

HEI Hotels & Resorts; Boerne (TX); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Flexible scheduling

Training programs

Discounts on room rates

Golf course access

Social activities

Job summary

HEI Hotels & Resorts is seeking a Kitchen Leader to manage the daily production, preparation, and presentation of all food for our hotel restaurants and room service. You will oversee kitchen operations, develop staff, and ensure quality and cost targets are met.

The role requires significant culinary leadership, experience in hotel food operations, and the ability to step in for the Executive Chef as needed. Join a team committed to high standards and guest satisfaction.

Qualifications

• Two+ years of post high school education; culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Advanced knowledge of food profession and management.
• Knowledge of hotel operations, budgeting, and quality assurance.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service.
• Manage Human Resources in the production and preparation areas; hire, train, coach, and review performance.
• Schedule and manage maintenance/sanitation of kitchen and related areas.
• Monitor and control labor and food costs; prepare reports to ensure budgets are met.
• Promote the Accident Prevention Program to minimize liabilities and expenses.
• Assist the Executive Chef in costing and implementing seasonal menus.
• Should assume Executive Chef responsibilities in the absence of the Executive Chef.
• Comply with attendance rules and be available to work regularly.
• Perform other job-related duties as assigned.

Skills

Leadership

Communication

Time management

Hospitality knowledge

Education

Post high school education (culinary desirable)

Job description

HEI Hotels & Resorts is seeking a Kitchen Leader to manage the daily production, preparation, and presentation of all food for our hotel restaurants and room service. You will oversee kitchen operations, develop staff, and ensure quality and cost targets are met.

The role requires significant culinary leadership, experience in hotel food operations, and the ability to step in for the Executive Chef as needed. Join a team committed to high standards and guest satisfaction.