Executive Sous Chef: Lead, Mentor & Elevate the Kitchen

Concord Hospitality Brand; King of Prussia (PA); On-site; USD 41,000 - 52,000; Full time

Benefits offered by this job

Medical/Dental/Vision plans

Life insurance

401K options

Tuition assistance

Discounted room rates

Job summary

Concord Hospitality Enterprises is seeking an Executive Sous Chef to lead kitchen operations, mentor the culinary team, and ensure exceptional food quality and presentation for hotel dining and events. The role requires strong organization, problem-solving, and delegation to drive departmental success.

The position offers opportunities to oversee buffet, plated, and banquet service, with a focus on safety, sanitation, and cost controls, in a fast-paced hospitality environment.

Qualifications

• The right candidate will be organized with great attention to detail and the ability to problem solve and delegate responsibilities to grow others.
• Candidates should coach and mentor culinary team members to achieve excellence.
• Strong leadership and communication skills are essential for managing kitchen operations.

Responsibilities

• Assist Executive Chef and stand in during absence; manage kitchen operations and staff.
• Develop menus and monitor food costs and labor costs.
• Coordinate food purchasing and ensure compliance with sanitation and health regulations.
• Oversee all cooking operations for hotel functions across shifts.
• Maintain menu specifications, kitchen files, and portioning standards.

Skills

Leadership

Attention to detail

Organization

Mentoring

Coaching

Problem solving

Job description

Concord Hospitality Enterprises is seeking an Executive Sous Chef to lead kitchen operations, mentor the culinary team, and ensure exceptional food quality and presentation for hotel dining and events. The role requires strong organization, problem-solving, and delegation to drive departmental success.

The position offers opportunities to oversee buffet, plated, and banquet service, with a focus on safety, sanitation, and cost controls, in a fast-paced hospitality environment.