Sous Chef

About the Role

The Sous Chef/Banquet Events Chef is a hospitality leader responsible for the food production success and oversight of Castillo Restaurant, Room Service, Craft Cocktail Bar + Kitchen, Starbucks Café, and banquet event operations. This role ensures quality preparation of all menu items, proper food handling and storage, and adherence to operational standards. The Sous Chef/Banquet Events Chef manages culinary personnel, coordinates food purchases, develops menu items, and maintains food and labor costs while ensuring cleanliness, sanitation, and compliance with food safety and HACCP guidelines.

Responsibilities

• Oversee food production and kitchen operations for multiple outlets, ensuring consistency with mission, philosophy, and standards.
• Manage culinary personnel, including hiring, onboarding, feedback, discipline, and performance evaluations.
• Maintain quality preparation of menu items and proper handling/storage of food in accordance with operational standards.
• Coordinate food purchasing, develop menu items, and control food and labor costs.
• Ensure organization, cleanliness, and sanitation of work areas and equipment.
• Monitor and maintain recipe cards, production schedules, plating guides, and yield guides.
• Review daily activities, including house counts, forecasted covers, catering activity, purchases, and VIP guest needs.
• Conduct quality assurance walkthroughs to ensure adherence to procedures and standards.
• Manage kitchen staff schedules in accordance with forecasted labor costs and business demands.
• Develop special menu items for catering, meet with clients, and review Banquet Event Order sheets.
• Requisition supplies, ensure proper storage, and manage inventory levels.
• Submit work orders for kitchen equipment repairs and ensure tools/supplies/equipment meet business demands.
• Resolve guest complaints promptly to maintain positive guest relations.
• Assist on the line as needed and perform opening/closing duties as assigned.
• Other duties as assigned.

Requirements

• Culinary degree preferred; high school diploma or equivalent required.
• Prior restaurant kitchen/culinary technical experience.
• ServSafe Certification required; Florida HACCP certification preferred.
• Ability to perform major life activities: standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift/carry 30 pounds unassisted.
• Ability to stand for eight hours, bend, stretch, and reach.
• Must pass appropriate security clearances due to access to guestrooms and property.

Skills & Abilities

• Knowledge:
  • Control of food costs, loss, and usage guidelines.
  • Pars for shift usage, freezer pull, and line set-up.
  • Proper food temperatures (hot above 140°F, cold below 41°F).
  • Inventory, ordering, receiving, and storing products.
  • Daily hotel operations, including events, bulletin boards, and procedural updates.
  • All kitchen disciplines, including cooking techniques and product knowledge.
  • Working knowledge of Alto-Shaam oven systems preferred.
• Skills:
  • Follow recipes for preparation, cooking, serving, and storing.
  • Maintain organization of supplies, storage rooms, refrigerators, and freezers.
  • Knife skills and other food preparation techniques.
• Abilities:
  • Perform job functions with attention to detail, speed, and accuracy.
  • Prioritize, organize, and follow up on tasks.
  • Remain calm and resolve problems using good judgment.
  • Follow directions thoroughly and understand guest service needs.
  • Work cohesively with co-workers as part of a team and with minimal supervision.
  • Maintain confidentiality of guest and resort information.
  • Ascertain departmental training needs and provide training.
  • Direct performance of staff and provide corrections as needed.

Schedule & Working Conditions

• Physical presence at the hotel is required; remote work is not conducive to this role.
• Standing and walking for long periods while maintaining a professional image.
• May be required to work any day/shift, including weekends.
• Long periods spent around hot appliances such as stoves and ovens.
• May require remaining in a stationary position for extended periods.

Career Advancement

Potential advancement opportunities include the role of Chef de Cuisine.