Executive Sous Chef

The Colonnade Hotel • Boston, MA

3d • Onsite

About The Position

The Colonnade Hotel is seeking an Executive Sous Chef to support the Executive Chef and lead culinary operations. The role focuses on consistently delivering high culinary standards and making food a central part of the guest experience. The successful candidate will bring substantial culinary experience in luxury hotels, creativity in menu design, and a personal touch to food and beverage offerings.

The Executive Sous Chef supports kitchen operations, including menu planning, food preparation, and sanitation, across Banquets, In-Room Dining, the Rooftop Pool, and the employee cafeteria. The position includes leading daily kitchen operations and the culinary team, developing employees and managers, maintaining regulatory and sanitation standards, controlling food and labor costs, and coordinating with other departments.

Requirements

• At least 5–10 years of progressive leadership experience in a multifaceted culinary environment.
• Diploma or certification in a culinary discipline.
• Strong line skills to support the team when needed.
• Experience with concept development and food and beverage strategy.
• Ability to communicate across the organization with employees, senior leaders, guests, and residents.
• Extensive background in menu planning.
• Proven leadership skills.
• Clear, concise written and verbal communication skills in English.
• Proficiency in Microsoft Word and Excel.
• Excellent organizational, interpersonal, and administrative skills.
• Massachusetts Food Protection Manager Certification.
• Open and flexible schedule.

Responsibilities

• Support and guide heart-of-house culinary operations for Banquets, In-Room Dining, the Rooftop Pool, and the employee cafeteria.
• Oversee the selection, training, development, and evaluation of Culinary Department employees and managers.
• Lead daily kitchen operations, including scheduling, food preparation, and cleanliness duties.
• Enforce Massachusetts Department of Public Health and sanitation regulations.
• Develop creative menus and establish portion and presentation standards through hands-on work and direct oversight.
• Adhere to food and labor cost controls while maximizing guest satisfaction.
• Plan and develop hotel menus with the Executive Chef, considering product availability, food and service costs, marketing conditions, and business volume.
• Communicate with employees and managers to ensure operational needs are met.
• Attend regular operational meetings to promote effective coordination and cooperation between departments.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed