Executive Sous Chef: Lead Menu & High-Volume Hotel Kitchen

White Lodging Services, Inc.; Austin (TX); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Parental Leave

DailyPay

EAP

401(k) Match

Travel Discounts

Job summary

White Lodging Services, Inc. is seeking an experienced Executive Sous Chef to serve as second-in-command of the hotel’s culinary operations. This senior role leads daily food production, develops a high-performing team, and drives menu quality and financial performance for a premium dining experience.

You will oversee operations in the Executive Chef's absence, mentor culinary staff, manage food and labor costs, and collaborate with Sales and Events to elevate guest dining across the property.

Qualifications

• Minimum 5 years of progressive chef experience in a large-scale hotel, resort, or high-volume operation.
• Proven ability to lead, develop culinary teams with low turnover and promotions.
• Deep expertise in menu creation, food preparation techniques, and sanitation standards.
• Strong analytical skills with experience managing food cost, labor, inventory, and budgets.

Responsibilities

• Lead hotel culinary operations in the Executive Chef's absence while maintaining food quality and safety.
• Collaborate with the Executive Chef on menu development, timelines, recipes, and cost targets.
• Manage daily back-of-house operations in a high-volume hotel kitchen, including staffing and inventory.

Skills

Culinary leadership

Menu development

Food cost management

Staff development

High-volume kitchen

Food safety & sanitation

Education

Associate's degree in Culinary Arts/Management or Business Administration

Job description

White Lodging Services, Inc. is seeking an experienced Executive Sous Chef to serve as second-in-command of the hotel’s culinary operations. This senior role leads daily food production, develops a high-performing team, and drives menu quality and financial performance for a premium dining experience.

You will oversee operations in the Executive Chef's absence, mentor culinary staff, manage food and labor costs, and collaborate with Sales and Events to elevate guest dining across the property.