Executive Sous Chef: Lead Menu & Kitchen Excellence

Highgate; Seattle, Northern (WA, KY); Hybrid; USD 60,000 - 90,000; Full time

Benefits offered by this job

Travel discounts

Medical coverage

Dental and Vision benefits

401(k) Program

Paid time off

Job summary

Highgate Hotels seeks an Executive Sous Chef for the Kimpton Palladian Hotel in Seattle. You will ensure top-quality meals, train kitchen staff, and manage food cost while upholding corporate standards and sanitation.

Lead daily operations, coordinate with F&B managers, and respond to guest feedback to sustain high guest satisfaction. The role requires strong leadership, menu planning, and multitasking abilities in a fast-paced hotel environment.

Qualifications

• At least 4 years progressive kitchen experience; or a culinary graduate with at least 2 years in a hotel or related field.
• Knowledge of F&B preparation techniques, health department rules, liquor laws and regulations.
• Long hours may be required; ability to lift up to 50 pounds.
• Strong communication with all levels of staff and guests in a courteous, service-oriented manner.
• Ability to multitask and meet deadlines while maintaining quality and sanitation standards.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues.
• Monitor quality of all food product and presentation.
• Oversee daily operation of the kitchen and food production areas.
• Prepare daily production sheets and food cost reports.
• Ensure compliance with SOPs and health regulations.
• Lead staff training and participate in M.O.D. coverage as required.

Skills

Leadership & training

Menu planning

Food cost control

Communication

Multitasking

Food safety & sanitation

Education

Culinary degree

Job description

Highgate Hotels seeks an Executive Sous Chef for the Kimpton Palladian Hotel in Seattle. You will ensure top-quality meals, train kitchen staff, and manage food cost while upholding corporate standards and sanitation.

Lead daily operations, coordinate with F&B managers, and respond to guest feedback to sustain high guest satisfaction. The role requires strong leadership, menu planning, and multitasking abilities in a fast-paced hotel environment.