Highgate
Highgate Hotels – Executive Sous Chef
Location: Midtown Manhattan, New York City.
Salary: $95,000.00 – $115,000.00.
The Executive Sous Chef assists in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high‑quality service levels. The role ensures adherence to corporate quality standards, enforces food specifications, portion control, recipes, and sanitation, and controls food and labor costs to maximize guest satisfaction.
Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Assist in preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews according to Highgate Hotel standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards.
Know and enforce all local health department sanitation laws.
Work with the Executive Chef and the Director of F&B to create and implement menus.
Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
Assist in coordinating, supervising and directing the Stewarding Department.
Assist in computing daily food cost.
Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
Assist in creating menus for prospective clients.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log‑on report and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.
Qualifications
2‑, 3‑, or 4‑year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
Previous supervisory responsibility required.
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Maintain a warm and friendly demeanor at all times.
Effective verbal and written communication with all levels of employees and guests.
Effective listening, understanding, and clarification of concerns raised by employees and guests.
Multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts toward productivity, identify problem areas and assist in implementing solutions.
Handle problems, including anticipating, preventing, identifying and solving them as necessary.
Understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Seniority Level Mid‑Senior level
Employment Type Temporary
Job Function Management and Manufacturing
Industry Hospitality
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Salary: $95,000.00 – $115,000.00.
The Executive Sous Chef assists in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high‑quality service levels. The role ensures adherence to corporate quality standards, enforces food specifications, portion control, recipes, and sanitation, and controls food and labor costs to maximize guest satisfaction.
Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Assist in preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews according to Highgate Hotel standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards.
Know and enforce all local health department sanitation laws.
Work with the Executive Chef and the Director of F&B to create and implement menus.
Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
Assist in coordinating, supervising and directing the Stewarding Department.
Assist in computing daily food cost.
Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Understand daily forecasts and customer counts.
Coordinate all par stock levels.
Assess food portion size, visual appeal, taste and temperature of items served.
Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
Assist in creating menus for prospective clients.
Review and approve weekly payroll.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log‑on report and food cost report.
Communicate to Engineering any physical maintenance problems.
Assist catering sales on all special menus and price structures.
Qualifications
2‑, 3‑, or 4‑year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
Previous supervisory responsibility required.
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Maintain a warm and friendly demeanor at all times.
Effective verbal and written communication with all levels of employees and guests.
Effective listening, understanding, and clarification of concerns raised by employees and guests.
Multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts toward productivity, identify problem areas and assist in implementing solutions.
Handle problems, including anticipating, preventing, identifying and solving them as necessary.
Understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Seniority Level Mid‑Senior level
Employment Type Temporary
Job Function Management and Manufacturing
Industry Hospitality
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