Executive Sous Chef | Menu Development & Team Leadership

HEI Hotels & Resorts; Boerne (TX); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical & Dental through Anthem Blue C

Vision insurance through EyeMed

Vacation, Sick & Holidays

Pet insurance through ASPCA

401(k) with matching

Hotel room discounts

YouDecide benefits

Job summary

HEI Hotels & Resorts is seeking an experienced kitchen leader to plan and manage the daily production, preparation, and presentation of all hotel food for our restaurant(s) and room service. You will oversee HR in production areas, mentor staff, and uphold safety and quality standards in a fast-paced luxury hotel environment.

YOU will partner with the Executive Chef on seasonal menus and costings and may cover the Executive Chef in their absence.

Qualifications

• Two+ years of post-high school education; culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service.
• Manage Human Resources in production and preparation areas; hire, train, coach, and evaluate staff.
• Schedule and maintain kitchen maintenance and sanitation; ensure safety and compliance.
• Monitor labor and food costs; prepare reports to meet budgets while maintaining quality.
• Promote Accident Prevention Program to minimize liabilities and expenses.
• Assist Executive Chef with creation, costing and implementation of seasonal menus.
• Should assume responsibilities of Executive Chef in their absence.
• Attend to attendance rules and regular availability; perform other duties as assigned.

Skills

Food & beverage management

Leadership

Time management

Communication

Adaptability

Education

Post‑high school education

Culinary education desirable

Job description

HEI Hotels & Resorts is seeking an experienced kitchen leader to plan and manage the daily production, preparation, and presentation of all hotel food for our restaurant(s) and room service. You will oversee HR in production areas, mentor staff, and uphold safety and quality standards in a fast-paced luxury hotel environment.

YOU will partner with the Executive Chef on seasonal menus and costings and may cover the Executive Chef in their absence.