Executive Sous Chef | NYC Luxury Hotel Kitchen Lead

HEI Hotels & Resorts; New York (NY); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical and Dental through Anthem BCBS

Vision insurance through EyeMed

Vacation, Sick and Holiday programs

Pet insurance through ASPCA

401(k) with matching funds

Hotel Room Discount programs

Job summary

HEI Hotels & Resorts in Times Square seeks an experienced kitchen leader to plan and manage the production, preparation, and presentation of all hotel food. You will supervise staff, hire and develop talent, and ensure compliance with health and safety standards across all outlets.

You will assist in menu costing, seasonal menus, and maintaining budgeted costs while delivering high-quality, consistent dining experiences for guests.

Qualifications

• Two+ years of post high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Knowledge of hotel operations, including budgeting and safety programs.
• Leadership and staff development capabilities.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service.
• Oversee HR in production and preparation areas: hire, schedule, train, coach and review performance.
• Schedule and ensure sanitation of kitchen and related areas to meet standards.
• Monitor labor and food costs; generate reports to meet budgets.
• Process payroll for culinary and stewarding departments.
• Assist Executive Chef with menu costing and seasonal/menu changes.
• Represent the Executive Chef in their absence.

Skills

Leadership

Communication

Time management

Budget forecasting

Staff development

Education

Two+ years of post high school education, culinary education is desirable

Five+ years of employment in a related position

Hotel experience preferred

Job description

HEI Hotels & Resorts in Times Square seeks an experienced kitchen leader to plan and manage the production, preparation, and presentation of all hotel food. You will supervise staff, hire and develop talent, and ensure compliance with health and safety standards across all outlets.

You will assist in menu costing, seasonal menus, and maintaining budgeted costs while delivering high-quality, consistent dining experiences for guests.