Role OverviewThe Executive Sous Chef will lead a diverse culinary operation across multiple outlets, including restaurants, banquets, and catering. They will work alongside the Executive Chef to bring the resort's culinary vision to life, developing and inspiring the culinary team, driving culinary excellence, and delivering exceptional guest experiences.
What You Will Do
The Executive Sous Chef will lead daily culinary operations, develop and inspire the culinary team, drive culinary excellence, and deliver exceptional banquet and outlet experiences. They will also manage food cost and kitchen performance, maintain exceptional safety and sanitation standards, and protect the operation and its resources.
Why It Might Be a Fit
The ideal candidate is a culinary leader who combines creativity and passion for food with operational discipline, has 5+ years of experience leading a culinary team, and is passionate about culinary excellence and exceptional guest experiences.
Requirements
- 5+ years of experience leading a culinary team
- Strong knowledge of kitchen operations, food cost, production, inventory, purchasing, and sanitation
- ServSafe certifications required
Benefits
- Hotel, food & beverage, golf, and retail discounts throughout PCH properties
- Worldwide Marriott travel discounts
- Tuition reimbursement to support continued education and professional development
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