Executive Sous Chef

Job description: Hospitality Services Group is a dynamic and growing workforce solutions partner specializing in task force assignments within the hospitality industry and beyond. We collaborate with hotels, resorts, and other businesses nationwide to deliver expert-level interim and long-term support. While much of our work involves travel-based roles, we also offer local assignments for those seeking opportunities closer to home. TheTask Force Executive Housekeeperoversees all housekeeping operations during temporary hotel assignments. You will lead staff, stabilize operations, and ensure the highest standards of cleanliness, guest satisfaction, and brand compliance. Hotel Executive Sous Chef The Executive Sous Chef will assist the Executive Chef in overseeing all kitchen operations, ensuring high-quality food preparation, consistent standards, and smooth service across outlets. This leader will play a key role in menu development, staff training, cost control, and maintaining health and safety compliance • Fulfill all supervisory duties of the hotel's kitchens. • Ensure that all kitchen personnel fulfill their job functions appropriately. • Create menus and food presentation. • Address and resolve all customer problems in an efficient and effective manner. • Perform spot checks for menu accuracy and taste. • Minimize spoilage waste and over production. • Regularly review house counts forecasts and VIP lists. • Monitor all Banquet and Catering activity. • Maintain all kitchen inventories. • Prepare annual reviews of employees • Assist in the achievement of departmental objectives and goals • Expedite peak meal periods by maintaining a 'hands on' approach. • Works within monthly set food cost budget adjust food requisitions and controls waste • Monitors food outlets buffets stations and food displays for creativity quality cleanliness and food safety. Qualifications • Minimum 3–5 years of culinary management experience in a high-volume hotel, resort, or fine dining environment. • Strong leadership and organizational skills. • Knowledge of food trends, techniques, and cost management. • ServSafe or equivalent certification preferred. • Culinary degree or equivalent professional experience required. Job Types: Full-time, Temporary Pay: $21.82 per hour Education: • High school or equivalent (Preferred) Experience: • Cooking: 2 years (Preferred) • Restaurant Experience: 2 years (Preferred) Work Location: In person