Executive Sous Chef: Lead Kitchen & Menu Innovation

Evansville Doubletree by Hilton; Evansville (IN); On-site; USD 65,000 - 90,000; Full time

Job summary

HCW Hospitality seeks an Executive Sous Chef to collaborate with the Executive Chef in crafting menus and leading a high‑volume kitchen with a commitment to quality, creativity, and guest satisfaction. You’ll supervise, train, and inspire staff while controlling costs and ensuring exceptional food standards.

You will oversee inventory, sanitation, and safety, stepping in for the Executive Chef when needed and contributing to the hotel’s reputation for excellence and guest delight.

Qualifications

• 5+ years of progressive culinary experience as a Sous Chef or similar role in a high-volume, upscale environment.
• A culinary degree or equivalent experience.
• Strong leadership, communication, and organizational skills.
• Expertise in food preparation, menu development, and cost management.
• Commitment to quality, creativity, and guest satisfaction.

Responsibilities

• Assist the Executive Chef in menu development, food preparation, and kitchen management.
• Supervise and train kitchen staff to ensure culinary excellence.
• Oversee food quality, presentation, and consistency in all dishes.
• Manage inventory, ordering, and cost control to optimize efficiency.
• Maintain high standards of cleanliness, sanitation, and food safety.
• Step in to lead the kitchen in the Executive Chef’s absence.
• Take on additional duties as assigned by management to support the smooth operation of the hotel.

Skills

Leadership

Communication

Organizational skills

Food preparation

Menu development

Cost management

Quality

Creativity

Guest satisfaction

Education

Culinary degree or equivalent experience

Job description

HCW Hospitality seeks an Executive Sous Chef to collaborate with the Executive Chef in crafting menus and leading a high‑volume kitchen with a commitment to quality, creativity, and guest satisfaction. You’ll supervise, train, and inspire staff while controlling costs and ensuring exceptional food standards.

You will oversee inventory, sanitation, and safety, stepping in for the Executive Chef when needed and contributing to the hotel’s reputation for excellence and guest delight.