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Executive Sous- Chef

Crescent Hotels & Resorts, Operations

The Opus Hotel, an Autograph Collection

Three Renaissance Square

White Plains, NY 10601

Telephone (914) 946-5500

The Opus Hotel, an Autograph Collection

146 Room Hotel

The Opus hits a new high note in the heart of Westchester

The Opus, Westchester has a luxe residential flair, capturing the calm of a sanctuary retreat with a city soul and rich urban experience infused throughout the property. The new hotel will feature 146 guestrooms including 38 luxury suites and will be a central hub for the community, The property will be a warm and welcoming space with a social nature and modern appeal, featuring inviting open spaces, eclectic art and décor, authentic experiences, urban glamour and personalized services. 

Executive Sous- Chef

The Opus Hotel, an Autograph Collection

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The Executive Sous Chef at The Opus, Westchester (formerly the Ritz Carlton White Plains) is responsible for the newly renovated lobby lounge serving globally inspired small plates and snacks in the evening as well as a vibrant coffee bar for breakfast and the culinary direction and culinary team management of the 10,000 SF Upscale Banquet & Catering Dept.

The Executive Sous Chef will be hands on and work with the small culinary team to ensure that the menu items are prepared to brand standards and recipe specifications. You will oversee the staff members and ensure proper training, development, attendance, and team safety.

You will be responsible for consistency in the execution of the hotel’s culinary direction while being an extraordinary leader.

You will strive to help us rebuild a team and culture through effective training and mentorship, all while continually analyzing the stated standards for the purpose of elevating and developing new ones.

Finally, you will collaborate with the VP Culinary in creating menu items using a variety cooking techniques and ingredients.

Qualifications and Expectations:

  • Minimum six to ten (6 - 10) years’ experience working in luxury Banquet & Catering and must have some fine dining restaurant experience or establishment of similar caliber.
  • Minimum 3 years’ experience as an Executive Sous Chef is preferred.
  • High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)..
  • Knowledge of working in a major market Union environment is preferred.
  • Associate’s Degree or equivalent Certification in Culinary Arts.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis.
  • Demonstrated knowledge and experience with managing inventory and cost control is preferred
  • Must be able to demonstrate knowledge of planning and forecasting.
  • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems).
  • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
  • Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills.
  • Must be able to multitask in a demanding, high volume environment under limited supervision.
  • Impeccable service standards, attention to detail, and time management.
  • Professional demeanor and polished appearance with the ability to interact with patrons, residents and all types of team members.
  • Previous experience with pre-opening of a food and beverage venue is a plus.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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