Executive Sous Chef

Compensation Type

Yearly

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition.

Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel

Inspired by the human condition in its many forms, E11EV
EN Club Hotel & Residences were created to promote an exclusive, personal and self-curated way of being. At the Residences, choice surrounds you all day long.

Whether you jetset or prefer to reset, these residences offer moments and experiences that speak to each individual’s taste and preference. Located within the creative and thriving metropolis of Miami, E11even Club Hotel & Residences perfectly reflect the vibrancy of its surroundings, people and culture.

So reimagine yourself here and get to the essence of what living your way, is truly all about.

The Executive Sous Chef is responsible for overseeing the daily operations of the kitchen and ensuring the successful execution of all culinary offerings throughout the property. This position serves as the second-in-command to the Director of Culinary & Beverage Operations and plays a critical leadership role in maintaining exceptional food quality, consistency, presentation, and operational efficiency across all outlets, banquet functions, in-room dining, and special events.

Additionally, the Executive Sous Chef assists in menu development, seasonal offerings, culinary innovation, and special promotions that enhance the property's dining experience, drive revenue, and support the overall brand vision. This leader must be highly organized, creative, and adaptable, with the ability to operate effectively in a fast-paced luxury hospitality environment while maintaining the highest standards of culinary excellence and guest satisfaction.

• Assist the Director of Culinary & Beverage Operations in leading and managing all culinary operations throughout the property, including restaurants, bars, banquets, in-room dining, pool operations, employee dining, and special events.
• Oversee the daily operation of all kitchen areas to ensure exceptional food quality, consistency, presentation, and service standards are maintained at all times.
• Act as the department leader in the absence of the Executive Chef and ensure seamless kitchen operations across all outlets.
• Participate in the development and execution of culinary strategies that support the hotel's business objectives, guest satisfaction goals, brand standards, and financial targets.
• Lead the planning, preparation, production, and execution of all food offerings while ensuring consistency with approved recipes, portion controls, and presentation standards.
• Create, develop, and execute seasonal menus, specialty promotions, banquet menus, and daily features that drive guest satisfaction, revenue growth, and market differentiation.
• Monitor local culinary trends, competitive offerings, and guest preferences to continuously enhance the overall dining experience.
• Source, inspect, and approve food products to ensure freshness, quality, and compliance with company standards.
• Oversee food purchasing, inventory management, receiving, storage, and product rotation to maximize quality while minimizing waste and spoilage.
• Work closely with the Purchasing Department to maintain appropriate inventory levels and ensure cost-effective procurement practices.
• Ensure proper food storage, labeling, sanitation, and handling procedures are consistently followed in accordance with HACCP, health department regulations, and company standards.
• Maintain strict compliance with federal, state, and local food safety, sanitation,…