Executive Sous Chef

About Us

Sophisticated design, luxurious amenities, bright lights and breathtaking views are just some descriptions of our hotel.

Who wouldn't want to be part of it? Immerse yourself in Times Square, heart of New York City.

Here at the Renaissance TSQ, we are like a big work family embracing each other and valuing our diversity.

Come join the team to enjoy the grand options offered such as traveling perks, health benefits packages and prosperous retirement plans along with so much more! Let's discuss how to make you part of our team!

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

The Renaissance Times Square is searching for a talented and driven Executive Sous Chef to join the opening team of our exclusive, soon-to-be-revealed Restaurant, Bar, and Market.

Located at the epicenter of New York City, this reimagined food and beverage experience is one of the most anticipated launches in Times Square-so new, the name hasn't even been announced.

As Executive Sous Chef, you'll play a vital role in supporting the Director of Food and Beverage in the pre-opening and daily operations of all culinary outlets.

You'll help lead kitchen operations with precision and creativity, ensuring a consistently high-quality dining experience across breakfast, lunch, dinner, and grab n' go service.

This is an exciting opportunity for a passionate culinary professional who thrives in fast-paced environments and is eager to help shape a new chapter in New York hospitality.

The compensation for this position ranges from $80,000-$85,000 annually based on experience.

Essential Duties and Responsibilities


* Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.


* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.


* Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.


* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, ch...