Gecko Hospitality (Corporate)
Base pay range
$90,000.00/yr - $100,000.00/yr
Executive Sous Chef We are seeking a dynamic and highly skilled Executive Sous Chef to join the leadership team of our renowned full-service luxury hotel, located in the vibrant heart of downtown Boston.
Our Executive Sous Chef will be responsible for our full-service restaurant, our banquet operation within the 15K sq. ft. of event space, and our IRD program. As part of a progressive hospitality management company recognized for its expanding portfolio, you'll join a culture committed to growth, excellence, and strong career advancement pathways in the industry. Backed by a progressive hospitality management company with an expanding portfolio, you’ll have brand support, capital resources, and a clear pathway for career advancement.
As Executive Sous Chef, you will play a critical role in shaping the culinary vision, overseeing both bustling banquet operations and acclaimed a la carte dining venues. This role offers the unique opportunity to collaborate with some of the industry’s most talented professionals, make significant contributions to elevated guest experiences, and further advance your career within a prestigious hospitality environment committed to excellence and ongoing professional growth.
Responsibilities
Operational Oversight:
Direct and oversee all daily kitchen operations for banquets, events, and a la carte restaurants, ensuring seamless execution and superior quality.
Team Leadership & Development:
Manage, train, and mentor a diverse culinary team. Foster a culture of professionalism, continuous improvement, and collaboration. Conduct performance evaluations and guide the professional growth of kitchen staff.
Culinary Excellence:
Uphold and elevate our standards for food quality, presentation, and consistency. Collaborate with the Executive Chef on menu development, recipe standardization, and the implementation of innovative culinary concepts.
Banquet & Event Execution:
Lead the culinary planning and execution for events of all sizes, from intimate gatherings to large-scale galas. Ensure precise coordination with the events team to exceed client expectations.
Financial Management:
Assist in managing the culinary budget, including food and labor costs. Monitor inventory, implement effective cost‑control measures, and optimize procurement processes without compromising quality.
Quality & Safety Compliance:
Enforce rigorous sanitation standards and ensure full compliance with all health and safety regulations. Maintain kitchen equipment and coordinate repairs as needed.
Collaboration:
Work in close partnership with the Executive Chef to align culinary strategy with overall hotel objectives. Liaise effectively with other department heads, including Food & Beverage, Sales, and Events, to ensure a cohesive guest experience.
Qualifications
5 years’ minimum progressive culinary leadership experience in full-service hotels or high-volume restaurants with banquet exposure
Strong a la carte and banquet production expertise, including menu engineering and event execution for groups of varying sizes
Proven ability to manage food and labor costs, purchasing, and inventory with attention to detail
Experience leading and developing culinary teams; clear communicator who coaches and holds standards
Solid knowledge of food safety, sanitation, and regulatory requirements; ServSafe Manager or equivalent preferred
High level of organization, composure under pressure, and a hands‑on leadership style
Culinary degree or equivalent experience preferred
Competitive base salary + 30% bonus potential
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401(k) Retirement Plan
FREE onsite Parking!
Seniority level Mid-Senior level
Employment type Full-time
Job function Management
Industries Hospitality, Hotels and Motels, and Restaurants
#J-18808-Ljbffr
Executive Sous Chef We are seeking a dynamic and highly skilled Executive Sous Chef to join the leadership team of our renowned full-service luxury hotel, located in the vibrant heart of downtown Boston.
Our Executive Sous Chef will be responsible for our full-service restaurant, our banquet operation within the 15K sq. ft. of event space, and our IRD program. As part of a progressive hospitality management company recognized for its expanding portfolio, you'll join a culture committed to growth, excellence, and strong career advancement pathways in the industry. Backed by a progressive hospitality management company with an expanding portfolio, you’ll have brand support, capital resources, and a clear pathway for career advancement.
As Executive Sous Chef, you will play a critical role in shaping the culinary vision, overseeing both bustling banquet operations and acclaimed a la carte dining venues. This role offers the unique opportunity to collaborate with some of the industry’s most talented professionals, make significant contributions to elevated guest experiences, and further advance your career within a prestigious hospitality environment committed to excellence and ongoing professional growth.
Responsibilities
Operational Oversight:
Direct and oversee all daily kitchen operations for banquets, events, and a la carte restaurants, ensuring seamless execution and superior quality.
Team Leadership & Development:
Manage, train, and mentor a diverse culinary team. Foster a culture of professionalism, continuous improvement, and collaboration. Conduct performance evaluations and guide the professional growth of kitchen staff.
Culinary Excellence:
Uphold and elevate our standards for food quality, presentation, and consistency. Collaborate with the Executive Chef on menu development, recipe standardization, and the implementation of innovative culinary concepts.
Banquet & Event Execution:
Lead the culinary planning and execution for events of all sizes, from intimate gatherings to large-scale galas. Ensure precise coordination with the events team to exceed client expectations.
Financial Management:
Assist in managing the culinary budget, including food and labor costs. Monitor inventory, implement effective cost‑control measures, and optimize procurement processes without compromising quality.
Quality & Safety Compliance:
Enforce rigorous sanitation standards and ensure full compliance with all health and safety regulations. Maintain kitchen equipment and coordinate repairs as needed.
Collaboration:
Work in close partnership with the Executive Chef to align culinary strategy with overall hotel objectives. Liaise effectively with other department heads, including Food & Beverage, Sales, and Events, to ensure a cohesive guest experience.
Qualifications
5 years’ minimum progressive culinary leadership experience in full-service hotels or high-volume restaurants with banquet exposure
Strong a la carte and banquet production expertise, including menu engineering and event execution for groups of varying sizes
Proven ability to manage food and labor costs, purchasing, and inventory with attention to detail
Experience leading and developing culinary teams; clear communicator who coaches and holds standards
Solid knowledge of food safety, sanitation, and regulatory requirements; ServSafe Manager or equivalent preferred
High level of organization, composure under pressure, and a hands‑on leadership style
Culinary degree or equivalent experience preferred
Competitive base salary + 30% bonus potential
Medical, Dental, and Vision Coverage
Short-Term and Long-Term Disability Income
Term Life and AD&D Insurance
Paid Time Off
Employee Assistance Program
401(k) Retirement Plan
FREE onsite Parking!
Seniority level Mid-Senior level
Employment type Full-time
Job function Management
Industries Hospitality, Hotels and Motels, and Restaurants
#J-18808-Ljbffr