Executive Sous Chef

6 days ago


Richmond, Virginia, United States White Lodging Full time
Job Summary

The Executive Sous Chef is a key member of the White Lodging culinary team, responsible for overseeing all aspects of food preparation and service in the hotel. This role requires a high level of expertise, leadership, and management skills to ensure seamless operations and exceptional guest experiences.

Key Responsibilities
  • Food Preparation and Service: Directly responsible for all aspects of daily food preparation, including menu planning, inventory management, and food safety protocols.
  • Culinary Leadership: Lead and manage a team of culinary staff, including training, development, and performance management.
  • Operations Management: Oversee all food and beverage operations, including kitchen management, inventory control, and supply chain management.
  • Menu Development: Collaborate with the Executive Chef to develop and implement new menus, recipes, and menu items.
  • Quality Control: Ensure high-quality food and beverage products are consistently delivered to guests.
  • Cost Control: Manage food and labor costs to achieve budgeted levels.
  • Guest Satisfaction: Foster a culture of exceptional guest service and satisfaction.
Requirements
  • Education: Associate's degree in Culinary Arts or related field.
  • Experience: Minimum 3-5 years of experience in a similar role, preferably in a hotel or hospitality setting.
  • Skills: Strong leadership and management skills, excellent communication and interpersonal skills, ability to work in a fast-paced environment, and proficiency in food safety and sanitation protocols.

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