Executive Sous Chef I Luxury Hotel I Hudson Valley NY

Position Summary

Direct comprehensive banquet kitchen operations while ensuring superior culinary execution and team leadership. Orchestrate seamless event delivery from conception to completion, maintaining a commitment to seasonal culinary excellence and exceptional guest experiences rooted in agricultural heritage.

Banquet Operations & Event Execution

• Lead end-to-end banquet event execution with meticulous attention to seasonal ingredients and farm-inspired presentation standards
• Develop and manage comprehensive procurement strategies for all event requirements, prioritizing local partnerships while ensuring optimal ingredient quality, accurate quantities, and timely deliveries
• Create detailed production schedules and prep lists to maximize kitchen efficiency
• Direct daily prep kitchen operations through systematic production checklists while ensuring quality control measures

Kitchen Management & Standards

• Maintain food safety and sanitation protocols across all service areas
• Implement strategic food cost management systems to optimize quality while minimizing waste and supporting sustainable practices
• Conduct regular equipment inspections and coordinate preventive maintenance to ensure operational readiness
• Execute specialized dietary accommodation protocols

Leadership & Team Development

• Provide strategic coaching and mentorship to culinary team members while cultivating a high-performance, collaborative culture
• Resolve operational challenges swiftly to ensure uninterrupted service delivery
• Facilitate clear communication channels among guests and team members

Culinary Innovation & Support

• Partner with culinary leadership on menu development and program enhancements
• Lead signature farm-based culinary experiences and agricultural educational programs that authentically reflect the property’s identity
• Provide operational support during peak harvest seasons, farm events, and special agricultural celebrations
• Demonstrate adaptability to operational adjustments
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Pay Range: $95,000 – $110,000 annually

Qualifications

• Minimum 5 years of progressive experience as a Banquet Chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience
• Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred
• Availability to work flexible hours, including weekends and holidays, to meet operational demands