Executive Sous Chef – Luxury Resort Kitchen Leader

Noble House Hotels & Resorts; Marathon (FL); In loco; USD 85.000 - 110.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health insurance

401k with employer matching

Paid Time Off

holidays

Discounted Food & Hotel Discounts

Descrizione del lavoro

Noble House Hotels & Resorts seeks an Executive Sous Chef for the Courtyard Faro Blanco Resort to lead culinary operations with hands-on presence in the kitchen and accountable for quality, sanitation, and guest satisfaction.

The role drives cost controls, menus, and culinary standards across restaurant, banquet, catering, and events, while coaching and developing the culinary team in a fast-paced luxury hospitality environment.

Competenze

• Culinary degree from an accredited institution or equivalent training.
• 5–7 years of progressive culinary leadership in hospitality settings.
• Experience with high-volume food & beverage and banquet operations.
• Strong cost control, inventory, waste reduction, and labor productivity skills.
• Ability to lead, train, and develop a culinary team and manage schedules.

Mansioni

• Lead all culinary operations with a hands-on kitchen presence.
• Ensure exceptional food quality, sanitation, and guest satisfaction.
• Drive cost controls, menu development, recipe standardization, and menu engineering.
• Coach and develop kitchen staff; manage production scheduling and events.

Conoscenze

Culinary leadership

Menu development

Food cost management

Sanitation HACCP

Staff training / coaching

Food presentation

Vendor relationships

Operations management

Scheduling & production

Communication

Formazione

Culinary degree

Descrizione del lavoro

Noble House Hotels & Resorts seeks an Executive Sous Chef for the Courtyard Faro Blanco Resort to lead culinary operations with hands-on presence in the kitchen and accountable for quality, sanitation, and guest satisfaction.

The role drives cost controls, menus, and culinary standards across restaurant, banquet, catering, and events, while coaching and developing the culinary team in a fast-paced luxury hospitality environment.