Executive Sous Chef

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Benefits

In addition to travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage, as well as Dental and Vision benefits to eligible full-time associates. All associates accrue paid sick leave in accordance with the Colorado Healthy Families and Workplaces Act. Paid time off plans may also be available to associates who qualify. The Retirement 401(k) Program is open to both full-time and part-time associates who qualify. Applications will be accepted between 4/20/26-4/30/2026

Responsibilities

Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP's in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Work with the Executive Chef and the Director of F&B to create and implement menus.
Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
Assist in coordinating, supervising and directing the Stewarding Department.
Assist in computing daily food cost.
Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
Assist in creating menus for prospective clients.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.

Qualifications

A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Maintain a warm and friendly demeanor at all times.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.

","

Executive Sous Chef

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the ...","Executive Sous Chef- Panzano","Full Time",[126],["B","3523329682"],"Work at The Westin Las Vegas Hotel, Casino & Spa","4 days ago","/jobs/3523329682-executive-sous-chef-panzano","Denver, CO, United States","/jobs?keyword=The+Westin+Las+Vegas+Hotel%2C+Casino+%26+Spa","/jobs?location=Denver%2C+CO%2C+United+States","/jobs?keyword=Executive+Sous+Chef-+Panzano",{"_64":65,"_66":127,"_68":128,"_70":129,"_72":130},"Denver","Denver, CO, United States, 80285","CO","80285",["D",1777377600000],"Sage Hospitality Group","UNC Charlotte Marriott is excited to hire an expert culinarian to bring creativity and passion to the culinary arts department in the Executive Chef role.

Benefits

Bonused position.

Medical, dental, and vision insurance.

Health savings and flexible spending accounts.

Basic life and AD&D insurance.

Paid time off for vacation, sick time, and holidays.

Eligible to participate in the company’s 401(k) program with employer matching.

Employee assistance program.

Tuition reimbursement.

Great discounts on hotels, restaurants, and more.

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations and achieves profitable, competitive, quality products.

Position is responsible for long and short term planning and day‑to‑day operations of the kitchen and related areas.

Recommends menu and procedural changes.

Recommends the budget and manages food and labor costs within approved budget constraints.

Performs all essential functions while adhering to all SOPs and future food programs to ensure a consistent, quality product.

Manage associates and managers in the kitchen to attract, retain, and motivate employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost‑effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement, and manage the department’s budget; continually analyze, forecast, monitor and control labor and food costs through various methods to meet or exceed management/budget objectives.

Develop and implement menus and back‑up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Education / Formal Training
More than two years of post‑high‑school education, but less than a degree from a four‑year college.

Experience
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge / Skills

Requires advanced knowledge of the principles and practices within the food profession.

Includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Must have moderate hearing to communicate with employees and to hear machinery for safety reasons.

Must have excellent vision for safety reasons.

Must have moderate speech communication skills to communicate with other employees.

Must have excellent comprehension and literacy to read, write, and analyze to fulfill budgeting requirements.

Physical Demands

Lifting objects, 30–35 pounds, 3 to 5 times during the shift.

Carrying items ranging from clipboard to food products to small equipment.

Kneeling during inspections for cleanliness and monitoring once a week, and during lifting.

Full mobility required to inspect and monitor the kitchen environment.

Continuous standing while expediting, cooking, or inspecting; ranging from brief periods to longer periods, at least 50% of the day.

Environment
Workplace inside a 100% 8‑hour shift. Freezer temperatures can reach -10 degrees. Front‑line temperatures can exceed 100 degrees.

#J-18808-Ljbffr
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Mansueto Ventures is home to two of the most iconic and vibrant brands in business publishing: Inc. and Fast Company. Every day, the content, awards, and events produced help entrepreneurs and innovators succeed by providing useful insights, sparking essential conversations, and offering much-needed inspiration.

Inc. is the voice of the American entrepreneur, inspiring and documenting the risk-takers and ultra-driven go-getters who represent the most dynamic force in the American economy.
Fast Company is the world’s leading business media brand, focusing on innovation in technology, leadership, and design to inspire readers to shape the future of business.

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