Executive Sous Chef

• Minimum 5 years of progressive hotel or hospitality culinary experience.
• At least 3 years in a senior culinary leadership role.
• Experience leading large, multi-outlet culinary operations.
• Strong knowledge of kitchen operations, food production, purchasing, inventory management, and cost control.
• Proven experience in training, team development, financial management, and guest service.
• Proficiency in scheduling, payroll processing, and general computer applications.
• Excellent leadership, communication, organization, and relationship-building skills.
• Demonstrated ability to work effectively with individuals from diverse backgrounds and experiences.
• Culinary degree, formal culinary training, or equivalent experience preferred.
• Flexibility to work varied schedules based on business needs.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.