Executive Sous Chef

Noble House Hotels and Resorts owns, manages, or operates a portfolio of 20+ luxury, independent hotels and resorts around the country and Mexico. We were recently Voted Top 25 Best Hotel Brand in the World – Travel + Leisure World’s Best Awards. We are currently seeking a Executive Sous Chef for the beautiful Courtyard Faro Blanco Resort.

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us the Corporate Office lies within our team. We are a group of individuals who share a passion for hospitality. We let our personalities shine, and we enjoy having fun.

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- We take pride in providing initiatives through our Diversity, Equity, Inclusion & Accessibility (DEIA), Green and Wellness committees. Join us in sharing your thoughts, perspectives, and enthusiasm!

Sound like you? We look forward to reviewing your resume!

The Executive Sous Chef is responsible for the leadership, management, and execution of all culinary operations at the Courtyard by Marriott Faro Blanco Resort. Serving as the senior culinary leader for the property, this position reports directly to the Complex/Area Executive Chef and is responsible for ensuring exceptional food quality, consistency, sanitation, team development, and financial performance across all restaurant, banquet, catering, and special event culinary operations.

The Executive Sous Chef oversees daily kitchen operations, maintains established culinary standards, drives cost control initiatives, and ensures the successful execution of menus that align with the overall culinary vision of the Faro Blanco resort portfolio. This individual must demonstrate strong leadership, operational expertise, and culinary creativity while maintaining a hands‑on presence in the kitchen and fostering a culture of accountability, excellence, and continuous improvement.

• Culinary degree from an accredited culinary institution or equivalent professional culinary training preferred.
• Minimum of 5 to 7 years of progressive culinary leadership experience, including at least 2 to 3 years as an Executive Sous Chef, Sous Chef, Executive Chef, or comparable leadership position within a hotel, resort, restaurant, or upscale hospitality environment.
• Previous experience in a Marriott-branded hotel, full-service resort, lifestyle hotel, or high-volume food and beverage operation preferred.
• Proven success managing day-to-day culinary operations including restaurant dining, banquets, catering, special events, and group functions.
• Strong expertise in food cost management, inventory controls, purchasing procedures, waste reduction initiatives, and labor productivity management.
• Demonstrated ability to support and achieve departmental financial goals through disciplined cost controls while maintaining exceptional food quality and guest satisfaction.
• Experience with menu development, recipe standardization, menu engineering, and seasonal culinary programming.
• Strong commitment to food presentation, plate execution, culinary consistency, and elevated dining experiences, ensuring all dishes meet established quality standards.
• Proven ability to lead, coach, train, and develop culinary team members, creating a positive and engaged kitchen culture.
• Experience managing production schedules, prep systems, banquet execution, kitchen organization, and operational efficiency.
• Strong understanding of sanitation standards, HACCP principles, food safety regulations, and workplace safety requirements.
• Experience maintaining inventory accuracy, conducting product ordering, and managing…