Executive Sous Chef — Lead Kitchen, Elevate Guest Dining

Hei Hotels Inc.; Frisco (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical and Dental insurance

Vision insurance

PTO benefits

401(k) with matching

Hotel room discounts

Job summary

HEI Hotels and Resorts is seeking an experienced Kitchen Manager to oversee the procurement, production, preparation, and presentation of all hotel food in a safe, sanitary environment. Lead kitchen staff across outlets, ensure quality, cost control, and adherence to HEI standards.

You will work closely with the Executive Chef, manage scheduling, training, and performance reviews, and ensure compliance with safety regulations while maintaining exceptional guest experiences across the Westin

Qualifications

• Two+ years of post high school education; culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Knowledge of hotel operations and food/beverage management.
• Strong leadership and interpersonal skills.
• Ability to work under time constraints and deadlines.
• Excellent verbal and written communication skills.

Responsibilities

• Plan and manage kitchen staff in procurement, production, preparation, and presentation of all hotel food.
• Schedule and supervise preparation and presentation to ensure quality and consistency with HEI standards.
• Manage HR in production areas: hire, train, coach, and evaluate staff; maintain safe environment.
• Monitor labor and food costs; prepare reports and budgets; ensure profitability and quality.
• Assist Executive Chef with menu costing and seasonal/menu implementation; cover Executive Chef as needed.

Skills

Culinary education

Kitchen management

Leadership

Time management

Communication skills

Education

Culinary education

Job description

HEI Hotels and Resorts is seeking an experienced Kitchen Manager to oversee the procurement, production, preparation, and presentation of all hotel food in a safe, sanitary environment. Lead kitchen staff across outlets, ensure quality, cost control, and adherence to HEI standards.

You will work closely with the Executive Chef, manage scheduling, training, and performance reviews, and ensure compliance with safety regulations while maintaining exceptional guest experiences across the Westin