You are passionate about culinary excellence and skilled at leading a kitchen team. You understand how to balance creativity, consistency, quality, and cost control. If you thrive in a fast paced environment and take pride in delivering great food and great leadership, keep reading.

The Role

As an Executive Sous Chef, you contribute to the daily leadership of the culinary department. You support menu execution, kitchen operations, staff training, food quality, safety, and overall productivity. You help create memorable dining experiences while maintaining professional kitchen standards.

What You Will Be Doing

• Lead or support daily back of house culinary operations
• Oversee food preparation, cooking, and presentation standards
• Maintain food quality, consistency, and portion control
• Train, coach, and develop kitchen team members
• Oversee safety, sanitation, and cleanliness of all kitchen areas
• Assist with ordering, receiving, inventory, and cost management
• Support banquet production, line operations, and special events
• Work closely with leadership and front of house teams to ensure smooth service

Why You Will Love It Here

• Competitive salary and benefits that support your life inside and outside the hotel
• Opportunities for leadership development and culinary growth
• A supportive environment that values quality and teamwork
• A role where your culinary talent and leadership make a meaningful impact

Ready to Join the Team

If you are ready to lead or support a dynamic kitchen team and deliver high quality culinary experiences, we would love to meet you.

Apply now.

EOE

Qualifications

What Makes You You

• Previous culinary leadership experience required
• Strong cooking, preparation, and kitchen management skills
• Ability to lead, motivate, and support a diverse team
• Organized, dependable, and committed to excellence
• Solid understanding of food safety, sanitation, and cost control
• Ability to work a flexible schedule including weekends and holidays

Source: Dimension Hospitality