THE TEAM As part of the Culinary Division, which focuses on delivering exceptional gastronomic experiences that reflect the soul of each destination, this role contributes to the strategic development and operational excellence of all culinary offerings across the hotel. You will collaborate closely with Food & Beverage, Events, Talent & Culture, and other Head Department to ensure a seamless and elevated guest experience. YOUR ROLE As Executive Sous Chef, you will work closely with the Director of Culinary to bring the hotel's culinary vision and strategy to life, ensuring that every dish served reflects Rosewood's commitment to excellence, creativity, sustainability, and heartfelt hospitality. As the second-in-command of the culinary division, you will play a critical leadership role in overseeing the day-to-day execution of all kitchen operations, with primary responsibility for Events, Banquets, Culinary Production, and In-Room Dining, while providing support to All-Day Dining and Pool Operations as business demands require. You will ensure operational consistency, exceptional quality standards, and seamless execution across all culinary outlets. You will champion food safety, sanitation, and regulatory compliance, fostering a culture of accountability and operational excellence while maintaining the highest standards of hygiene and HACCP practices. Additionally, you will drive strong financial performance through effective food cost management, labor productivity, inventory controls, and waste reduction initiatives. Working closely with the Director of Culinary, you will contribute to the development and execution of seasonally driven menus, leveraging relationships with local farmers, ranchers, fishermen, and artisan producers to showcase the finest regional ingredients while supporting the hotel's sustainability commitments and sense of place. A key aspect of this role is leading, mentoring, and inspiring the culinary team to achieve the highest standards of performance, engagement, and professional development. Through hands-on leadership, coaching, and collaboration, you will cultivate a culture of excellence that encourages innovation, teamwork, and continuous improvement. By balancing operational execution, financial stewardship, culinary creativity, and talent development, the Executive Sous Chef plays a pivotal role in enhancing guest satisfaction, strengthening the hotel's culinary reputation, and positioning Rosewood as a leader in luxury dining experiences. HOW YOU'LL MAKE THE PLACE 3 Lead the development and execution of culinary strategies aligned with the hotel's brand and financial goals 3 Provide primary leadership for Events, Banquets, Culinary Production, and In-Room Dining, while supporting All-Day Dining and Pool Operations as operational needs require. 3 Review menus, analyze recipes, and assign pricing based on food, labor, and overhead costs 3 Estimate food consumption and manage procurement of ingredients and supplies 3 Develop innovative recipes and special dishes that reflect the outlet's concept and local market trends 3 Enforce nutrition and sanitation standards across all culinary areas 3 Introduce new products and test market viability in terms of pricing and guest appeal 3 Ensure c0 la minute preparation of fresh food with consistent quality 3 Support pre-opening strategy and execution, overseeing all activities within the Food & Beverage division, in close partnership with peers and the corporate team. 3 Supervise kitchen personnel and coordinate assignments for timely and economical food production 3 Collaborate with Culinary management team members to support overall hotel success and guest satisfaction 3 Taste and monitor food & beverage offerings, providing feedback to maintain excellence 3 Maintain presentation standards and ensure all culinary facilities and equipment are clean and well-maintained 3 Communicate effectively with other departments, keeping them informed of key developments 3 Evaluate market trends and competitor offerings to ensure the hotel remains competitive and innovative 3 Foster a positive work environment and mentor associates at all levels 3 Conduct regular meetings, performance reviews, and training sessions to drive engagement and development 3 Promote recognition programs and divisional incentives to motivate the team 3 Ensure compliance with disciplinary procedures and support Talent & Culture in associate matters 3 Lead recruitment and succession planning to build a capable and diverse team 3 Model Rosewood's culture, vision, and values in all interactions and decisions COULD THIS BE YOU? 3 You demonstrate proven leadership in culinary operations, with a strategic and entrepreneurial mindset. 3 You bring strong financial acumen and the ability to drive business results. 3 You possess excellent written and verbal communication and presentation skills. 3 You manage relationships effectively across both internal and external stakeholders. 3 You have previously contributed to the successful pre-opening of a luxury hotel. 3 You are knowledgeable with all relevant hospitality/building laws and regulations, positioning you as a knowledgeable culinary professional within the US and California. 3 You have a deep understanding of guest-centric service and luxury hospitality standards. 3 You hold a bachelor's degree in Hotel Management, Business, or possess equivalent experience. 3 You have senior-level experience in Food and Beverage within a luxury hotel environment. 3 Your experience in hospitality or luxury environments further strengthens your profile. The salary range for this position is $107,000 - $134,000 annually. This is the pay range for this position that the company reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on several factors, such as experience, type of experience, location, and education.