Hotel Executive Sous Chef in Training | Culinary Leader

White Lodging Services, Inc.; Austin, Northern (TX, KY); Hybrid; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Paid parental leave

401(k) with company match

Paid time off (PTO)

Tuition reimbursement

Employee discounts

Job summary

White Lodging Services, Inc. is seeking an Executive Sous Chef to serve as the second-in-command of hotel culinary operations.

This senior role leads daily food production, mentors a high-performing team, and drives menu quality and financial performance for a premium hotel dining experience. You'll step into an Executive Chef in training capacity, partnering with the Executive Chef on development, budgeting, and cross‑functional banquet operations.

Qualifications

• 5+ years of progressive chef leadership in large-scale hotel, resort, or high-volume operations.
• Proven ability to lead, manage, and develop culinary teams with low turnover.
• Expertise in menu creation, food prep techniques, recipe development, and food safety standards.

Responsibilities

• Lead hotel culinary operations in the Executive Chef's absence while maintaining food quality and safety standards.
• Collaborate on menu development, timelines, recipe execution, and cost targets.
• Manage daily back-of-house operations including staffing, scheduling, inventory, and portion control.

Skills

5+ years kitchen leadership

Team leadership

Menu development

Food cost management

Strong communication

Education

Associate's degree in Culinary Arts/Management or equivalent

Job description

White Lodging Services, Inc. is seeking an Executive Sous Chef to serve as the second-in-command of hotel culinary operations.

This senior role leads daily food production, mentors a high-performing team, and drives menu quality and financial performance for a premium hotel dining experience. You'll step into an Executive Chef in training capacity, partnering with the Executive Chef on development, budgeting, and cross‑functional banquet operations.