{"schemaVersion":"jobsearcher.job.v1","id":"1e0d9d22d260c98d3b1302ba","url":"https://jobsearcher.com/jobs/1e0d9d22d260c98d3b1302ba","canonicalUrl":"https://jobsearcher.com/jobs/1e0d9d22d260c98d3b1302ba","title":"Exec Sous Chef","description":"As our new Executive Sous Chef, you will lead the culinary team to ensure guests enjoy memorable experiences.\nResponsibilities Plan production of meals for the restaurant, in‑room dining, the bar, and banquets.\nAssist in recruiting, training, scheduling, supervising, and coaching members of the culinary team.\nEnsure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed.\nEstablish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.\nDevelop recipes for and suggest methods and procedures to the culinary team if needed.\nOversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues.\nAct as Executive Chef in their absence.\nCoordinate the proper receiving of all products delivered to the kitchen in concert with or in place of the Executive Chef in their absence (checking quantity, quality, feedback to receiving, and recording variances).\nDirect and participate in preparing and producing food items.\nInspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards.\nCollaborate with the Executive Chef to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.\nEnsure that all culinary staff receive appropriate rest periods and meal periods when needed.\nAssist in monthly inventory of food items.\nAssist the Executive Chef in meeting and/or exceeding monthly budgetary goals as they relate to revenue and cost percentages.\nAttend and participate in weekly kitchen financial meetings with culinary managers.\nAttend and participate in all kitchen and culinary related meetings.\nAttend and participate in quarterly Leadership Meetings with all managers when needed.\nQualifications Demonstrated ability to effectively interact with people of diverse cultural, disability, and ethnic backgrounds.\nService‑oriented style with professional presentation skills.\nOpenness to learning and growing culinary and managerial knowledge.\nEntrepreneurial spirit.\nMotivational leader.\nProven track record in high‑volume concept.\nEffective communicator.\nAbility to provide exceptional customer service and improve the bottom line.\nPrevious hotel experience preferred but not required.\nExcellent organizational, interpersonal, and administrative skills.\nExperience implementing new FB concepts and standards.\nCompensation $80,000 - $90,000\nEqual Opportunity Employment Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.\n\n#J-18808-Ljbffr","company":"Benchmark","rawCompany":"benchmark","city":"Hanover","state":"NH","isRemote":false,"isActive":false,"createdAt":"2026-06-20T04:20:39.647Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Exec Sous Chef","description":"As our new Executive Sous Chef, you will lead the culinary team to ensure guests enjoy memorable experiences.\nResponsibilities Plan production of meals for the restaurant, in‑room dining, the bar, and banquets.\nAssist in recruiting, training, scheduling, supervising, and coaching members of the culinary team.\nEnsure that all food items are well prepared with regard to quality, consistency, eye appeal and taste by observing and providing instruction to cooks as needed.\nEstablish specific goals and standards of performance management principles and practices to fully maximize productivity of the outlet leadership and line employees.\nDevelop recipes for and suggest methods and procedures to the culinary team if needed.\nOversee established food specifications, portion control, recipes, and sanitation, and develop plans to correct issues.\nAct as Executive Chef in their absence.\nCoordinate the proper receiving of all products delivered to the kitchen in concert with or in place of the Executive Chef in their absence (checking quantity, quality, feedback to receiving, and recording variances).\nDirect and participate in preparing and producing food items.\nInspect supplies, equipment, and work areas to ensure conformance to established cleaning and maintenance standards.\nCollaborate with the Executive Chef to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.\nEnsure that all culinary staff receive appropriate rest periods and meal periods when needed.\nAssist in monthly inventory of food items.\nAssist the Executive Chef in meeting and/or exceeding monthly budgetary goals as they relate to revenue and cost percentages.\nAttend and participate in weekly kitchen financial meetings with culinary managers.\nAttend and participate in all kitchen and culinary related meetings.\nAttend and participate in quarterly Leadership Meetings with all managers when needed.\nQualifications Demonstrated ability to effectively interact with people of diverse cultural, disability, and ethnic backgrounds.\nService‑oriented style with professional presentation skills.\nOpenness to learning and growing culinary and managerial knowledge.\nEntrepreneurial spirit.\nMotivational leader.\nProven track record in high‑volume concept.\nEffective communicator.\nAbility to provide exceptional customer service and improve the bottom line.\nPrevious hotel experience preferred but not required.\nExcellent organizational, interpersonal, and administrative skills.\nExperience implementing new FB concepts and standards.\nCompensation $80,000 - $90,000\nEqual Opportunity Employment Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.\n\n#J-18808-Ljbffr","datePosted":"2026-06-20T04:20:39.647Z","dateModified":"2026-06-20T04:20:39.647Z","hiringOrganization":{"@type":"Organization","name":"Benchmark","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Hanover","addressRegion":"NH","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"1e0d9d22d260c98d3b1302ba"},"url":"https://jobsearcher.com/jobs/1e0d9d22d260c98d3b1302ba"}}