Hotel Sous Chef
Responsibilities
The responsibilities outlined below are representative of the essential functions of this position and are not intended to be exhaustive; additional duties may be assigned as necessary.
- Support the Executive Chef and/or Executive Sous Chef in managing daily culinary operations and assigned kitchen areas.
- Supervise food preparation, cooking, plating, and presentation to ensure quality, consistency, and timely service.
- Lead, train, coach, and support culinary colleagues during prep, service, banquets, restaurant operations, and special events.
- Monitor food production, product freshness, labeling, storage, portion control, sanitation, and safety standards.
- Assist with ordering, inventory, scheduling, payroll support, food cost awareness, and other basic operational controls.
- Coordinate with culinary, stewarding, banquet, restaurant, in-room dining, purchasing, and other hotel departments.
- Support menu execution, creative menu development, special events, holiday functions, and high-volume business needs.
- Promote a respectful, inclusive, organized, and guest-focused kitchen environment.
• Previous culinary supervisory experience in a hotel environment required.
• Prior sous chef experience preferred.
• Strong knowledge of kitchen operations, cooking techniques, food safety, sanitation, and quality standards.
• Strong leadership, communication, organization, training, and relationship-building skills.
• Basic understanding of scheduling, payroll, ordering, inventory, food cost, and union labor relations preferred.
• Ability to work flexible shifts, stand for extended periods, work in hot or cold kitchen environments. Lift and carry up to 50 pounds.
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