Hotel Executive Sous Chef - Elysée New York

Crescent Hotels & Resorts; New York (NY); Sur place; USD 80 000 - 85 000; Plein temps

Avantages offerts par ce poste

401(k) eligibility

Professional development

Hotel travel benefits

Résumé du poste

Elysée New York, managed by Crescent Hotels & Resorts, is seeking an experienced Executive Sous Chef to lead daily culinary operations in a luxury boutique hotel in Midtown Manhattan.

Reporting to the Director of Operations and Chef Consultant, you will drive menu development, food safety, cost controls, and staff development while upholding Leading Quality Assurance and Forbes Five-Star standards.

Qualifications

• Minimum five years of progressive culinary experience in upscale or luxury hotel environments.
• Minimum three years of supervisory or management culinary leadership experience.
• NYC Food Protection Certification or ability to obtain upon hire.
• Ability to work flexible schedules including evenings, weekends, and holidays.

Responsabilités

• Oversee daily kitchen operations and ensure menu, recipe, and presentation consistency.
• Lead production, service, and banquet operations with quality and efficiency.
• Support menu development, seasonal offerings, and culinary innovation with Chef Consultant.
• Maintain communication with Front Office, F&B, and leadership teams.

Connaissances

Culinary leadership

Food safety

Team development

Cost controls

Quality assurance

Formation

Degree in Culinary Arts

Outils

Restaurant/Hotel Ops Software

Description du poste

Job Category: Ops - Culinary

Requisition Number: HOTEL044185

• Posted : October 15, 2026
• Full-Time
• On-site

Locations

Showing 1 location

Elysee New York
60 E 54th St
New York, NY 10022, USA

• Pay or shift range: $80,000 USD to $85,000 USD
  The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Description

Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies.

ABOUT SALON SANSSOUCI

At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City Icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning "without worries", Salon Sanssouci carries the details so guests never have to. The experience is refined but never formal, handled with warmth and discretion.

POSITION OVERVIEW

Elysée New York is seeking an experienced Executive Sous Chef to support the culinary vision and daily leadership of the hotel’s food and beverage operations. Reporting to the Director of Operations and Executive Chef Consultant, this individual will lead culinary execution, team development, quality assurance, food safety, and operational excellence while helping create a luxury dining experience aligned with Leading Quality Assurance and Forbes Five-Star standards.

ESSENTIAL JOB FUNCTIONS

CULINARY LEADERSHIP & OPERATIONS

• Oversee daily kitchen operations, including daily deliveries, and ensure consistent execution of all menus, recipes, and presentation standards, so the ease guests feel throughout Salon Sanssouci is backed by the same discipline in the kitchen.
• Lead production, service, and banquet operations while maintaining exceptional quality and efficiency.
• Support menu development, seasonal offerings, and culinary innovation in partnership with the Chef Consultant.
• Maintain strong communication with Front Office, Food & Beverage, and hotel leadership teams.

LEADERSHIP AND TEAM DEVELOPMENT

• Recruit, train, coach, and develop culinary team members.
• Conduct daily line-ups and provide ongoing feedback on performance and standards.
• Promote a culture of accountability, teamwork, and professional growth.

FINANCIAL & INVENTORY MANAGEMENT

• Assist with budgeting, forecasting, labor management, and cost controls.
• Monitor food cost, waste, inventory levels, purchasing, and receiving procedures.
• Identify opportunities to improve profitability while preserving guest satisfaction and quality.

FOOD SAFETY & QUALITY ASSURANCE

• Ensure compliance with food safety, sanitation, and health department regulations.
• Maintain quality control procedures, recipe consistency, and product standards.
• Support culinary readiness for LQA, Forbes, and luxury brand inspections.

REQUIRED QUALIFICATIONS AND SKILLS

• Strong culinary leadership skills with passion for luxury hospitality and guest service.
• Expert knowledge of food preparation, sanitation, kitchen operations, and team development.
• Strong organizational, communication, and problem-solving abilities.
• Understanding of luxury hospitality standards and quality assurance programs.
• Degree in Culinary Arts, Hospitality Management, or related field preferred.
• Minimum five years of progressive culinary experience in an upscale or luxury hotel environment.
• Minimum three years of supervisory or management culinary leadership experience.
• Experience with pre-opening, reopening, or repositioning hotel operations preferred.
• NYC Food Protection Certification or ability to obtain upon hire.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

COMPENSATION AND BENEFITS

• Salary range $80,000-85,000.00; benefits package, 401(k) eligibility, professional development opportunities, and hotel travel benefits available through eligible programs.

Joining Elysée New York is an opportunity to help shape the relaunch of a legendary New York hotel. The Executive Sous Chef will play a key leadership role in building a culinary culture defined by excellence, creativity, craftsmanship, and personalized luxury service on a platform toward hotel leadership growth opportunities. We invite candidates who believe that luxury is defined not by formality alone, but by generosity, discretion, and the ability to make every guest feel genuinely seen, to join us and help build a place where every guest, and every team member, belongs.

EQUAL OPPORTUNITY STATEMENT

Elysée New York, managed by Crescent Hotels & Resorts, is an Equal Opportunity Employer, including Protected Veterans and Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the applicable Know Your Rights notice from the United States Department of Labor.

NOTE:

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an "at will" associate.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.