Executive Sous Chef

The Executive Sous Chef manages all aspects of the Food & Beverage Department, including culinary operations, front-of-house services, and bar operations, while ensuring food costs and labor costs align with hotel standards. This role is responsible for overseeing three-meal restaurant operations, banqueting, and staff cafeteria services to deliver consistent, high-quality guest experiences. The position requires enforcing food safety policies, managing departmental budgets, and leading a diverse culinary and service team to maximize profitability and guest satisfaction.