Sous Chef - Full Time / PM

Full-time Sous Chef position with benefits, offering either a Friday-Tuesday or Thursday-Monday schedule (evening hours). Pay range: $23-$26/hour.

About the role

The Sous Chef assists the Executive Chef in managing the culinary operations of our hotel, ensuring the highest standards of food quality, presentation, and consistency across all food and beverage outlets.

Responsibilities

• Anticipate guests’ needs, respond promptly, and acknowledge all guests, regardless of business levels or time of day.
• Maintain positive guest relations and resolve complaints to exceed guest expectations.
• Follow hotel policies for lost and found items, guest and team member accidents, injuries, and emergencies.
• Promote sanitation, safety, and security efforts continuously.
• Act as manager on duty when the Executive Chef is absent.
• Assist the Executive Chef in planning and executing creative, seasonal, and locally inspired menus.
• Oversee day-to-day kitchen operations, including food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and quality standards.
• Supervise and train culinary staff on cooking techniques, food safety practices, and kitchen procedures.
• Assist the banquet manager in managing banquet services within and outside the hotel/restaurant.
• Coordinate with the Executive Chef and Food & Beverage Manager to develop cost-effective strategies for profitability while maintaining quality.
• Monitor inventory levels, order supplies, and manage food costs to optimize profitability and minimize waste.
• Maintain a clean, organized, and sanitary kitchen environment compliant with health and safety regulations.
• Ensure proper receiving, storage, and rotation of food products to comply with health department regulations.
• Assist in scheduling kitchen staff to ensure adequate coverage and efficient workflow during peak hours.
• Collaborate with the purchasing department to source ingredients, evaluate suppliers, and negotiate pricing contracts.
• Stay updated on industry trends, culinary techniques, and new product offerings to enhance menu options and guest satisfaction.
• Foster a positive and collaborative work culture within the culinary team, promoting communication, teamwork, and professional development.
• Inspect, plan, and ensure all materials and equipment are ready for service.
• Maintain knowledge of correct equipment maintenance and usage.
• Comply with all departmental policies, service procedures, and standards.
• Report accidents and breakages to the F&B Manager or Executive Chef.
• Adhere to food safety hygiene standards and remain current on safety issues to ensure compliance with regulations.
• Work safely and follow OSHA regulations and hotel policies for accident and incident reporting.
• Provide training, reinforcement, and coaching for team members as needed.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Cultivate collaborative, supportive relationships with other departments and co-workers.
• Perform other duties as assigned.

Requirements

• Must be a United States citizen or possess a valid work permit.
• Must be able to read, write, and speak English fluently (fluency in other languages is beneficial).
• Ability to follow instructions accurately, both verbally and in writing.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Ability to work in a fast-paced environment with urgency and empathy.
• Outstanding coordination and multitasking abilities.
• Strong culinary skills with a passion for creating innovative, high-quality dishes.
• Excellent leadership abilities to motivate and inspire a team.
• Solid understanding of kitchen operations, food safety standards, and sanitation guidelines.
• Proficiency in menu planning, costing, and inventory management.
• Ability to interact effectively with guests, vendors, and team members.
• Ability to resolve problems and conflicts diplomatically and tactfully.
• Knowledge of food and beverage service operations (preferred but not required).
• State Alcohol Serving Certificate and State Food Handlers Certificate.
• Ability to perform basic math calculations.

Qualifications

• Proven experience as a Sous Chef or similar role in a luxury hotel or upscale restaurant setting.
• Culinary degree or equivalent qualification from a recognized culinary institute.
• Experience working efficiently in a high-volume, production-oriented environment.
• Knowledge of local, state, or federal food sanitation regulations.

Working Conditions

• Must be able to stand and move freely about the property for the majority of the shift.
• Must be able to lift, carry, push, or pull up to 50 lbs.
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally.
• Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces occasionally.
• Must be able to walk outside in various weather conditions (rain, wind, heat).
• Must be able to climb stairs occasionally, both indoors and outside in various weather conditions.
• Must be able to work in variable room temperatures.
• Moderate noise levels are typical.
• Dexterity in using kitchen equipment, utensils, and carrying heavy trays.

Supervision

Reports to the Executive Chef and assists in managing back-of-house food and beverage staff.

Pay

$23-$26/hour.

Schedule

Full-time with benefits, either Friday-Tuesday or Thursday-Monday (evening hours).