Executive Sous Chef - The National

Coury Hospitality • Oklahoma City, OK

1d

About The Position

An Executive Sous Chef is the second-in-command in the Main/Tellers Kitchen, responsible for overseeing daily culinary operations, managing staff, and ensuring high-quality food preparation and presentation. As our new Executive Sous Chef, you could be leading the charge to ensure our guests enjoy a truly memorable experience. We are looking for an Executive Sous Chef to maintain and improve our enhanced diverse culinary operations including banquets and catering – through supervising the daily functions of the department, providing support and coaching to the culinary brigade and stewarding team, and working to cultivate a stellar guest experience.

Requirements

• Culinary degree or equivalent professional training preferred.
• Minimum of 5 years of progressive culinary experience, including at least 2 years in a supervisory or sous chef role.
• Strong leadership, communication, and team-building skills.
• Proficiency in various cooking techniques and cuisines, with creativity and attention to detail.
• Knowledge of kitchen operations, food costing, menu engineering, and inventory management.
• Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds.
• Service oriented style with professional appearance and elevated food, business and leadership presentation skills.
• Must possess the following strengths: openness to learning and growing culinary and managerial knowledge, entrepreneurial spirit, extreme dependability motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
• Must have excellent organizational, interpersonal, and administrative skills.
• Clear concise written and verbal communication skills in English.

Nice To Haves

• Previous hotel pre-opening experience preferred but not required.

Responsibilities

• Assist the Director of Culinary in menu planning, recipe development, and seasonal menu creation to align with brand identity and guest preferences.
• Supervise and coordinate kitchen staff, including training, mentoring, and performance evaluations, ensuring high morale and professional development.
• Oversee food preparation, cooking, and plating, maintaining consistency, quality, and adherence to recipes and presentation standards.
• Manage kitchen operations in the absence of the Executive Chef, including inventory control, ordering supplies, portion control, and waste reduction.
• Ensure compliance with food safety, kitchen sanitation, and health department regulations, maintaining a clean and organized kitchen environment.
• Monitor food costs, labor costs, budget management to optimize profitability.
• Act as a liaison between the kitchen and management or suppliers, coordinating workflow and communication.
• Experience implementing new F&B concepts, costed menus, updated menu matrix with allergen
• Assist in the process with accurate inventory process weekly and monthly.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 101-250 employees