Hotel Executive Sous Chef Goodwin Recruiting - 4.0 Dania Beach, FL Job Details Full-time 20 hours ago Benefits Paid holidays Health insurance Paid time off Qualifications Food and beverage product quality management Hotel cost control Food & beverage industry purchasing experience Food quality maintenance Recipe adherence Team leadership Coaching Labor cost analysis Managing catering events Team development Professional development support Kitchen cost control Inventory tracking for food cost management Kitchen staff training Food & beverage production Production management Materials management in food and beverage Managing kitchen staff Restaurant cost management Training Restaurant supply ordering Full Job Description Join a respected hospitality group as an executive leader the kitchen, overseeing culinary operations for a full-service hotel with multiple food & beverage outlets, banquets, and catering. This is an opportunity to have a direct impact on culinary quality, team culture, and guest experiences within a collaborative and professional environment. Executive Sous Chef Benefits & Compensation Competitive base salary commensurate with experience Eligibility for annual performance-based bonus Health insurance Paid time off and holiday pay Company-supported professional development Positive, team-oriented workplace focused on excellence and growth Executive Sous Chef Requirements & Qualifications 4+ years of progressive culinary leadership experience in a full-service hotel, resort, upscale restaurant, or high-volume operation Demonstrated experience managing multiple outlets and banquet/catering functions Bilingual English/Spanish preferred New Restaurant Opening experience a big plus Strong culinary skills with a focus on food quality, recipe execution, and presentation Proven ability to lead, coach, and develop diverse kitchen teams Experience managing food and labor costs, inventory, and purchasing processes Familiarity with interpreting Banquet Event Orders (BEOs) and coordinating large-scale events Excellent communication, organization, and time management abilities Food Safety Manager/ServSafe certification preferred or obtainable within a set time of hire Executive Sous Chef Preferred Background & Skills Experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or Kitchen Manager Strong knowledge of banquet and catering production Collaborative approach to working with multiple hotel departments Executive Sous Chef Day-to-Day Responsibilities Oversee daily kitchen operations across two outlets plus banquet/catering services Lead, train, schedule, and develop sous chefs, line cooks, stewards, and culinary staff Ensure consistent food quality, adherence to recipes, and high standards of food safety and sanitation Collaborate with managers to coordinate special events, functions, and banquet production Manage food and labor costs, inventory controls, purchasing, and vendor relationships Contribute to menu planning, specials, and ongoing culinary program development Maintain active, hands-on presence in kitchen leadership during service and events If you are passionate about food, team development, and leadership in a dynamic hotel culinary environment, we encourage you to apply.