Sous Chef

Job Overview

The Sous Chef is responsible for supporting the Executive Chef in the daily operation of all kitchen production, ensuring consistent food quality, safety, sanitation, and operational efficiency across all culinary outlets. This role plays a key leadership position within the kitchen, supervising culinary staff, monitoring production, and actively participating in food preparation to ensure standards are met during all service periods.

Job Responsibilities

• Kitchen Operations & Production Management
• Oversee daily kitchen production operations to ensure timely and high-quality food execution
• Supervise and actively participate in food preparation alongside culinary staff
• Monitor food quality, consistency, and presentation across all menu items
• Support execution of banquet, CMP (Conference Meal Plan), and Garde Manger production
• Food Quality, Storage & Inventory Control
• Ensure proper handling, rotation, and storage of all food products in refrigeration and dry storage
• Maintain kitchen inventory and control waste
• Aid in managing kitchen inventory and controlling waste
• Support adherence to budgetary and cost control guidelines
• Leadership & Team Development
• Train, develop, and support culinary team members to maintain skill levels and performance standards
• Foster positive employee relations and a strong team-oriented kitchen culture
• Supervise culinary staff and ensure adherence to procedures and standards
• Maintain cleanliness and organization standards
• Operational Support & Communication
• Maintain clear communication with the Executive Chef regarding production, staffing, and operational needs
• Schedule and coordinate kitchen workflow
• Contribute to maintaining efficient and productive kitchen operations

Job Requirements

• Education: High school diploma or equivalent required; minimum 3 years of formal culinary training required.
• Experience: 3–5 years of culinary experience in a hotel or resort required; demonstrated experience in kitchen supervision and production operations required.
• Skills And Abilities: Strong culinary knowledge across multiple kitchen disciplines; Ability to lead and supervise kitchen staff in a fast-paced environment; Strong attention to detail and food quality standards; Excellent communication and team leadership skills; Creative, innovative, and assertive leadership style; Strong organizational and multitasking abilities; Basic understanding of budgeting and food cost control; Ability to enforce sanitation and safety standards; Ability to work collaboratively across culinary and hotel departments; Strong problem-solving and decision-making skills under pressure.
• Certifications: Food safety certification preferred (or required per local regulations).
• Travel required: No regular travel required.
• Physical Requirements: Constant standing on hard kitchen floors in a high-temperature, high-noise environment; Frequent walking, pushing/pulling, and use of fine and gross motor skills; Occasional bending, crouching, kneeling, reaching, and balancing; Ability to lift and carry up to 100 lbs. frequently; Ability to work in a physically demanding culinary environment; Exposure to heat, cold, humidity, chemicals, fumes, and kitchen machinery.