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 the quality preparation of all menu items, proper food handling and storage, and adherence to operational standards. The position manages kitchen and culinary personnel, coordinates food purchases, develops menu items, and maintains food and labor costs. The Sous Chef/Banquet Events Chef also ensures organization, cleanliness, and sanitation of work areas and equipment while adhering to food safety and HACCP guidelines.

Responsibilities

• Oversee food production for Castillo Restaurant, Room Service, Craft Cocktail Bar + Kitchen, Starbucks Café, and banquet events.
• Manage kitchen and culinary personnel, including hiring, onboarding, feedback, discipline, and performance evaluations.
• Ensure quality preparation of all menu items and proper handling/storage of food in accordance with operational standards.
• Coordinate food purchases, develop menu items, and maintain approved food and labor costs.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Exhibit excellent time management, punctuality, and adherence to food safety and HACCP guidelines.
• Collaborate with Catering Sales Managers, clients, guests, and culinary/service teams to uphold F&B standards.
• Resolve guest complaints promptly to ensure a memorable experience.
• Maintain knowledge of kitchen equipment and ensure proper usage and maintenance.
• Monitor time cards, cleanliness, sanitation, and organization of assigned work areas.
• Review and update recipe cards, production schedules, plating guides, and yield guides.
• Develop new menu items and daily specials to maintain high-quality food options.
• Review daily activities, including house count, forecasted covers, catering activity, purchases, and VIP/special guests.
• Conduct quality assurance walkthroughs to ensure procedures and cleanliness standards are followed.
• Maintain controls to attain forecasted costs by minimizing waste and conducting physical inventories.
• Review sales and food costs daily; resolve discrepancies and prepare weekly work schedules.
• Meet with staff before each shift to establish priorities and assign production/prep tasks.
• Develop special menu items for catering, meet with clients as requested, and review Banquet Event Order sheets.
• Requisition supplies and ensure proper storage in accordance with health department standards.
• Ensure each kitchen work area has the appropriate tools/supplies/equipment to meet business demands.
• Submit work orders for kitchen equipment repairs as needed.
• Complete opening and closing duties as assigned and assist on the line as needed.
• Perform other duties as assigned.

Requirements

• High School diploma or equivalent; culinary degree preferred.
• 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.
• Ability to push or pull 60 pounds unassisted and lift/carry 30 pounds unassisted.
• Ability to stand for eight hours, bend, stretch, and reach.
• Ability to communicate effectively with associates and guests.

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.
  • Local area knowledge (shopping, dining, entertainment, travel directions).
  • 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.
  • Proficient 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.
  • Work with minimal supervision and maintain confidentiality.
  • Identify departmental training needs and provide training.
  • Direct staff performance and provide corrective feedback.

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 in a hot working environment around stoves, ovens, and other appliances.
• May require remaining in a stationary position for extended periods.

Career Advancement

Potential advancement opportunities include the position of Chef de Cuisine.