Executive Sous Chef — Lead Premier Hotel Kitchen

Highgate Hotels L.P.; New Orleans (LA); On-site; USD 65,000 - 90,000; Full time

Job summary

Highgate Hotels is seeking an Executive Sous Chef to coordinate, supervise, and direct all aspects of the hotel’s food production while maintaining profitable F&B operations and high quality products and service levels.

You will train staff, enforce food specifications and sanitation, and control food and labor costs to maximize guest satisfaction and ensure adherence to SOPs and corporate standards.

Qualifications

• 2–4 year culinary degree with ≥4 years hotel kitchen experience.
• Previous supervisor responsibility required.
• Knowledge of F&B prep techniques, health department rules, liquor laws.
• Long hours sometimes required.
• Ability to lift up to 50 pounds occasionally and to stand for long periods.

Responsibilities

• Coordinate and monitor all phases of kitchen operations and food production.
• Oversee daily kitchen activities and ensure high quality products and service levels.
• Train staff and ensure compliance with corporate standards, recipes, sanitation and portion control.
• Monitor food and labor costs and assist in budgetary reporting and payroll.
• Respond to guest concerns and maintain SOP compliance across outlets.
• Collaborate with Executive Chef and F&B leadership to design menus and promotions.

Skills

Culinary leadership

Staff supervision

Food cost control

Sanitation knowledge

Communication

Multitasking

Education

Culinary degree (2-4 years)

Job description

Highgate Hotels is seeking an Executive Sous Chef to coordinate, supervise, and direct all aspects of the hotel’s food production while maintaining profitable F&B operations and high quality products and service levels.

You will train staff, enforce food specifications and sanitation, and control food and labor costs to maximize guest satisfaction and ensure adherence to SOPs and corporate standards.