Sous Chef

About the role

The main objective of the Sous Chef is to support the Executive Chef in leading all culinary production, daily kitchen operations, and culinary team performance. This role oversees prep, line execution, menu features, culinary standards, sanitation, and food quality across all outlets and events—ensuring consistency, guest satisfaction, associate development, and operational efficiency.

Responsibilities

• Support the Executive Chef in leading all culinary production, daily kitchen operations, and culinary team performance.
• Oversight of prep, line execution, menu features, culinary standards, sanitation, and food quality across all outlets and events.
• Ensure consistency, guest satisfaction, associate development, and operational efficiency.
• Combine meticulous professionalism with a friendly, welcoming, and energetic personality.
• Utilize excellent time management and communication skills.

Qualifications

• Experience as a Sous Chef or equivalent position.
• Proven leadership skills and ability to manage a team effectively.
• Strong knowledge of culinary techniques and food safety regulations.
• Excellent interpersonal and communication skills.
• Ability to work well under pressure and meet deadlines.
• Valid Food Handlers Permit.

Skills

• Proficiency in culinary arts and food preparation.
• Strong organizational and time management skills.
• Effective communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of food service operations and procedures.

Benefits

• Comprehensive benefit package including health, dental, vision, life insurance, and 401(k).
• Paid Time Off.
• Hotel room discounts at our locations around the globe.
• Discounts on food and beverages.
• Professional development and advancement opportunities.

Pay

$68,000 annually and up based on experience plus bonus potential.

Schedule

Nightly shift work schedule.