Executive Sous Chef

Live Your Passion. Add Your Magic.We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.PleaseClick Here- At (insert brand), It’s All Because of YOUExecutive Sous ChefImagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At (insert brand), we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at (insert brand) is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.Your Leadership- Provide support to the Executive Chef on the strategic and operational leadership, guidance, direction, and tactical expertise on culinary concepts- Drive hotel profitability through revenue generation in various food & beverage outlets, cost control, guest satisfaction, and associate engagement- Assist with development and mentoring of all culinary leaders- Provide ongoing coaching, performance feedback, and career development opportunities to support employee growth and retention - time to talk- Responsible with Executive Chef for the overall food and labor cost thru recipe costing and scheduling standards- Maintain communication with all departments to ensure guest service needs are met- Move throughout facility of division to support overall hotel and kitchen areas to visually monitor and take action to ensure food quality and service standards are met- Responsible with executive Chef for the selection, training, and development of key leadership personnel within the division and its departments- Able to exercise personnel action discretion within the hotel’s policies- Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality- Managing, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china and equipment, as it relates to the restaurants in charge- Responsible for the financial management of the operation- Make decisions that relate to profit and loss- Deliver on guest’s expectations and have the desire to crate WOW moments- Perform additional duties as assigned that may be outside the scope of duties, based on business needsAbout You- You are passionate about food and beverage operations- You are exceptional in leading a team- You are passionate about providing exceptional service and creating memorable moments- You are open to learning, developing, and growing both yourself, personally, and helping others do the same- You are trustworthy and have integrityMust Haves- A minimum of four years of culinary management experience- Excellent verbal and written communication skills- Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer- Microsoft Office products; Word, Excel, PowerPoint, and Outlook- Embrace Technology - continually learn, adapt and master to new operating system- Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expenses- Knowledge of hotel food and beverage operations- Ability to work a flexible schedule including weekends and holidays- Luxury hotel experience, a plusYou will Enjoy- DTO (Discretionary Time Off)- Healthcare benefits- Health Savings Account and Flexible Spending Accounts- 401 (k) retirement plan with company matching, fully vested, and loan option- Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees- Fertility & Family Forming Assistance- Parental leave pay differential- Pet Insurance- Hotel discounts- Free meals- Fitness & wellness discounts- LinkedIn Learning membership- Hearts of (insert brand)/Hearts of Pendry community engagement- Associate’s events throughout the yearPhysical Requirements- Grasping, holding, sitting, walking, repetitive motions, bending over- Ability to stand and exercise mobility for extended periods of time during your scheduled shift- Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift- Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi - regular basis- Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).- In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing._