Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in overseeing the day‑to‑day operations of food production and stewarding within an IHG hotel. The role focuses on maintaining high standards of food quality, cost control, guest satisfaction and compliance with health, safety and brand guidelines.

Key responsibilities

• Assist the Executive Chef in managing daily food production and stewarding activities and communicate major decisions in the chef’s absence.
• Monitor and analyse sales, costs, food quality, presentation, cleanliness of facilities and guest satisfaction on an ongoing basis.
• Help develop and maintain operation manuals, costing sheets and stock level guidelines for all food and beverage items.
• Conduct daily briefings, plan food and beverage events and keep abreast of market trends and competitor activities.
• Support the setting of goals, strategies, procedures and policies for the Food Production and Stewarding sections.

Required profile

• Bachelor’s degree in a relevant field.
• Strong influencing, cultural awareness, customer service orientation and problem‑solving abilities.
• Ability to plan, organise, adapt, innovate and drive results in a team‑oriented environment.

Required skills

• Proficiency with Microsoft Office tools.
• Experience using Opera/Fidelio property management systems.
• Familiarity with Micros point‑of‑sale software.

What we offer

• Opportunity to join the global IHG family and work in a collaborative, inclusive environment.
• Equal employment opportunity regardless of race, gender, orientation, age, disability or veteran status.