Hotel Executive Sous Chef

Compensation: $75,000 to $80,000 per year.

Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies.

At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City Icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation.

True to its French meaning “without worries,” Salon Sanssouci carries the details so guests never have to. The experience is refined but never formal, handled with warmth and discretion.

Elysée New York is seeking an experienced Executive Sous Chef to support the culinary vision and daily leadership of the hotel’s food and beverage operations. Reporting to the Executive Chef, this individual will lead culinary execution, team development, quality assurance, food safety, and operational excellence while helping create a luxury dining experience aligned with Leading Quality Assurance and Forbes Five-Star standards.

• Oversee daily kitchen operations, including daily deliveries, and ensure consistent execution of all menus, recipes, and presentation standards, so the ease guests feel throughout Salon Sanssouci is backed by the same discipline in the kitchen.
• Lead production, service, and banquet operations while maintaining exceptional quality and efficiency.
• Support menu development, seasonal offerings, and culinary innovation in partnership with the Executive Chef.
• Maintain strong communication with Front Office, Food & Beverage, and hotel leadership teams.

• Recruit, train, coach, and develop culinary team members.
• Conduct daily line-ups and provide ongoing feedback on performance and standards.
• Promote a culture of accountability, teamwork, and professional growth.

• Assist with budgeting, forecasting, labor management, and cost controls.
• Monitor food cost, waste, inventory levels, purchasing, and receiving procedures.
• Identify opportunities to improve profitability while preserving guest satisfaction and quality.

• Ensure compliance with food safety, sanitation, and health department regulations.
• Maintain quality control procedures, recipe consistency, and product standards.
• Support culinary readiness for LQA, Forbes, and luxury brand inspections.

• Strong culinary leadership skills with passion for luxury hospitality and guest service.
• Expert knowledge of food preparation, sanitation, kitchen operations, and team development.
• Strong organizational, communication, and problem-solving abilities.
• Understanding of luxury hospitality standards and quality assurance programs.
• Degree in Culinary Arts, Hospitality Management, or related field preferred.
• Minimum five years of progressive culinary experience in an upscale or luxury hotel environment.
• Minimum three years of supervisory or management culinary leadership experience.
• Experience with pre-opening, reopening, or repositioning hotel operations…