What are the responsibilities and job description for the Executive Sous Chef position at White Lodging?
Description
Position Information
Location: Magee Homestead - Ranch
Summary:
Who We Are
White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country’s best cities to live. We know that the hospitality business, like life, is about how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.
Responsibilities:
What You’ll Do
As the Executive Sous Chef you will:
What You Can Look Forward To
Position Information
Location: Magee Homestead - Ranch
Summary:
Who We Are
White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country’s best cities to live. We know that the hospitality business, like life, is about how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.
Responsibilities:
What You’ll Do
As the Executive Sous Chef you will:
- Oversee all food preparation operations across the hotel when the Executive Chef is unavailable, maintaining quality, freshness, and compliance with health and safety standards.
- Collaborate with the Executive Chef to develop menus, execute implementation timelines, and ensure financial objectives are met.
- Manage daily culinary operations, including staffing, inventory, and portion control, while adhering to corporate SOPs.
- Train and mentor culinary staff, fostering a culture of continuous learning and professional development.
- Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence.
- Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences.
- Proven ability to lead and manage culinary teams in a high-volume banquet environment.
- Expertise in menu creation, food preparation techniques, and compliance with food safety standards.
- Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency.
- At least 5 years of Chef experience in a large-scale operation.
- Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment.
- An associate’s degree in culinary arts or business administration is preferred.
What You Can Look Forward To
- Medical, Dental, and Vision Insurance
- Paid Parental Leave
- Vacation and Paid Time Off (PTO) with rollover
- Complimentary wellness tools
- Unlimited referral bonuses
- 401(k) with company match
- Tuition reimbursement
- Discounts on hotel rooms, dining, and other travel/entertainment experiences
- Leadership development opportunities