Hotel Executive Sous Chef - Elysee New York

Horseshoe Bay Resort•New York, NY

14h•$75,000 - $80,000•Onsite

About The Position

Elysée New York is seeking an experienced Executive Sous Chef to support the culinary vision and daily leadership of the hotel’s food and beverage operations. Reporting to the Executive Chef, this individual will lead culinary execution, team development, quality assurance, food safety, and operational excellence while helping create a luxury dining experience aligned with Leading Quality Assurance and Forbes Five-Star standards.

Requirements

Strong culinary leadership skills with passion for luxury hospitality and guest service.
Expert knowledge of food preparation, sanitation, kitchen operations, and team development.
Strong organizational, communication, and problem-solving abilities.
Understanding of luxury hospitality standards and quality assurance programs.
Minimum five years of progressive culinary experience in an upscale or luxury hotel environment.
Minimum three years of supervisory or management culinary leadership experience.
NYC Food Protection Certification or ability to obtain after hire.
Ability to work flexible schedules, including evenings, weekends, and holidays.

Nice To Haves

Degree in Culinary Arts, Hospitality Management, or related field preferred.
Experience with pre-opening, reopening, or repositioning hotel operations preferred.

Responsibilities

Oversee daily kitchen operations, including daily deliveries, and ensure consistent execution of all menus, recipes, and presentation standards.
Lead production, service, and banquet operations while maintaining exceptional quality and efficiency.
Support menu development, seasonal offerings, and culinary innovation in partnership with the Executive Chef.
Maintain strong communication with Front Office, Food & Beverage, and hotel leadership teams.
Recruit, train, coach, and develop culinary team members.
Conduct daily line-ups and provide ongoing feedback on performance and standards.
Promote a culture of accountability, teamwork, and professional growth.
Assist with budgeting, forecasting, labor management, and cost controls.
Monitor food cost, waste, inventory levels, purchasing, and receiving procedures.
Identify opportunities to improve profitability while preserving guest satisfaction and quality.
Ensure compliance with food safety, sanitation, and health department regulations.
Maintain quality control procedures, recipe consistency, and product standards.
Support culinary readiness for LQA, Forbes, and luxury brand inspections.