dditional Information: This hotel is owned and operated by an independent franchisee, Mainsail Lodging. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
The Executive Sous Chef at Luminary Hotel & Co. plays a critical leadership role in driving culinary excellence across banquet operations and multiple restaurant outlets. This position partners directly with the Executive Chef and Food & Beverage leadership team to ensure exceptional guest experience, operational efficiency, and financial performance.
We are seeking a hands-on, forward-thinking culinary leader who thrives in high-volume environments, builds strong teams, and maintains uncompromising standards of quality and cleanliness.
The Ideal Candidate Will:
• Demonstrate progressive culinary leadership experience in high-volume banquet production kitchens and multi-outlet hotel environments
• Possess a self-driven work ethic with exceptional attention to detail, organization, and sanitation standards
• Lead with positivity and professionalism, fostering a culture of teamwork, accountability, and continuous development
• Show strong financial acumen, with a solid Food & Beverage foundation including cost control, labor management, and menu engineering
• Exhibit a passion for hospitality and a commitment to elevating both guest and team member experiences
• Ability to orchestrate multiple simultaneous events while maintaining timing precision, food quality, and presentation standards.
• Full oversight of Banquet and Catering culinary operations in the absence of the Executive Banquet Chef, ensuring seamless execution and operational continuity.
• Strong command of production planning, staffing strategies, prep systems, and event flow management.
• Proven ability to achieve and sustain strong GSS (Guest Satisfaction Survey) and ESS (Employee Satisfaction Survey) scores through consistent execution, leadership engagement, and team development.
Leadership & Operations
• During the absence of the Executive Banquet Chef, the Executive Sous Chef will assume full operational oversight of banquet culinary operations to ensure continuity of service, quality standards, and financial performance.
• Oversee daily production for all outlets and banquet operations
• Ensure consistent food quality, presentation, and execution across all dining venues
• Maintain strict compliance with federal, state, local, and company health and safety standards
• Support cost controls, inventory management, labor efficiency, and profitability targets
Guest & Client Engagement
• Collaborate with the Executive Chef to interact with guests and event clients
• Monitor satisfaction trends and implement improvements when needed
• Assist in developing seasonal menus and special banquet offerings aligned with current culinary trends and regional influences
Team Development
• Supervise, mentor, and develop culinary team members
• Conduct training, performance evaluations, scheduling, and disciplinary coaching when necessary
• Build a culture of accountability, recognition, and professional growth
What We Value
As part of the Mainsail Lodging & Development family, founded in 1998, Luminary Hotel & Co. seeks leaders who embody our vision and uphold our core values.
