The Vanderbilt, Auberge Collection

This full-time Executive Sous Chef role leads the kitchen brigade within a high-end dining establishment. The position involves developing innovative seasonal menus, overseeing daily kitchen operations including staff supervision and inventory management, and standardizing recipes to ensure consistent food quality. Key responsibilities also include mentoring culinary staff on techniques and sanitation while monitoring food costs to maintain profitability. The role appeals to creative culinary experts seeking a leadership position where they can shape the dining experience in a collaborative environment focused on excellence and guest satisfaction.