Sous Chef

Position Summary

The Sous Chef is responsible for leading, training, and coordinating the culinary team in the preparation, cooking, and presentation of all food items according to hotel and brand standards. This role is both hands-on and leadership-driven, supporting daily kitchen operations while ensuring excellence, consistency, and efficiency across all outlets.

Responsibilities

• Lead, train, and supervise kitchen staff in all aspects of food preparation, cooking, and presentation
• Ensure all dishes are executed according to recipe standards, quality expectations, and brand presentation
• Maintain proper food storage, rotation, and sanitation practices in compliance with health regulations
• Support menu planning, recipe development, and seasonal culinary programming
• Manage kitchen organization, cleanliness, and operational readiness across all shifts
• Utilize systems such as JOLT, Craftable, and Foodager for operational efficiency, inventory, and menu support
• Assist with scheduling to ensure optimal staffing while managing labor targets
• Monitor food costs, reduce waste, and support overall kitchen profitability
• Respond to guest feedback and special requests with professionalism and urgency
• Support VIP events, banquets, and resort activations as needed

Qualifications

• 3+ years of culinary experience in a hotel, resort, or high-volume restaurant environment
• Prior supervisory or lead line cook experience strongly preferred
• Strong understanding of kitchen operations, food safety, and cost control
• Calm, confident leadership style with the ability to coach and motivate teams
• Excellent communication, organization, and attention to detail
• Able to thrive in a fast-paced, guest-focused luxury environment
• Flexible availability including weekends, evenings, and holidays