Hotel Carmichael- Chef, Executive Sous

Coury Hospitality; Carmel, Northern (IN, KY); Hybrid; USD 65,000 - 98,000; Full time

Job summary

Hotel Carmichael, located in Carmel, Indiana, seeks an Executive Sous Chef to assist the Executive Chef and oversee kitchen operations in her absence. This exempt role requires leadership, cost awareness, and culinary excellence for high-volume service.

You will supervise kitchen staff, develop menus, manage food purchasing, and ensure product quality and consistency while maintaining safety and hygiene standards in a luxury hospitality setting.

Qualifications

• Proficient in English; bilingual a plus (Spanish)
• Excellent leadership and communication in a fast-paced kitchen
• Culinary education or equivalent on-the-job training
• 3+ years high-volume cooking experience
• Strong knowledge of kitchen operations and safety standards

Responsibilities

• Lead the kitchen in Executive Chef's absence and support senior leadership.
• Coordinate food purchases, menu development, and cost controls.
• Supervise cooks and kitchen staff; schedule payroll and training.
• Ensure consistent product quality and presentation across all dishes.
• Mentor and train kitchen staff on recipes and procedures.
• Monitor daily food costs and reorder as needed to prevent waste.
• Ensure hygiene, safety, and sanitary conditions in back-of-house areas.

Skills

English proficiency

Leadership

Culinary expertise

High-volume cooking

Communication

Education

Culinary education

Job description

Hotel Carmichael, 1 Carmichael Square, Carmel, Indiana, United States of America

Job Description

Why Work at Hotel Carmichael?

At Hotel Carmichael, Autograph Collection , we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.

EXECUTIVE SOUS CHEF

Reports to: Executive Chef

Directs: Line Level Culinary Stewards

Status: Exempt

SUMMARY:

Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.

RESPONSIBILITIES:

• Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.
• Train and update kitchen employees with regard to all applicable policies and procedures.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
• Discuss daily food cost reports with key kitchen and F&B staff.
• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.
• Troubleshoot unexpected or unusual situations in the kitchens.
• Frequently review finished products for quality prior to leaving kitchens.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
• Follows and enforces all applicable safety procedures specified for kitchen and food services areas.
• Organize and facilitate departmental meetings, training and goals setting.
• Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.
• Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.

QUALIFICATIONS & ATTRIBUTES

• Proficient in the English language (bilingual a plus – Spanish)
• Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Culinary education and/or appropriate level of on the job training and hotel culinary experience
• At least 3 years high-volume cooking experience
• In-depth skills and knowledge of all kitchen operations
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong leadership, organizational, interpersonal and communication skills involved in culinary training.
• Self-starter who brings solutions and new ideas.

PYSICAL DEMANDS:

• Ability to work from a standing position for extended periods of time.
• Ability to perform reaching, stooping and/or crouching motions repeatedly.
• Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.
• Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.
• Must have the sense of smell and taste needed to ensure quality food preparation.

WORK ENVIORMENT:

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

Closed toe, non-canvas and non-skid soled shoes.

Hotel Carmichael, 1 Carmichael Square, Carmel, Indiana, United States of America