In Room Dining Sous Chef - Full-Time
About The Position
The In Room Dining Sous Chef works alongside the Executive Sous Chef to manage the kitchen’s daily operations, lead and motivate kitchen staff, create menus, and manage food costs. The role oversees food preparation, cooking, plating, presentation, quality, safety, sanitation, inventory, scheduling, and payroll, while collaborating with other departments to support seamless service and customer satisfaction. The Sous Chef supervises all line-level positions within the In Room Dining Department. Duties may be added or modified as necessary. The role requires a flexible schedule that includes nights and weekends and involves working in a fast-paced, busy, and somewhat stressful environment. The work environment is usually moderately noisy and may contain unrestricted secondhand tobacco smoke. Physical duties include standing, handling tools or controls, reaching, communicating, and lifting or moving up to 50 pounds, as well as pushing, pulling, bending, twisting, stooping, stacking, crouching, kneeling, and balancing in varying work areas, including confined spaces.
Requirements
- Must be at least 21 years of age.
- Bachelor's degree or culinary degree in a related field, and/or an equivalent combination of education and experience.
- Two or more years of experience as a Sous Chef or in a similar role.
- Certified Food Protection Manager Certification required.
- Excellent knowledge of culinary techniques, ingredients, and equipment.
- Complete knowledge of health and safety regulations.
- Understanding of food cost management and inventory control.
- Basic knowledge of Microsoft Office software.
- In-depth knowledge and skills in kitchen operations, especially large-volume production.
- Extensive kitchen technical knowledge and knowledge of current culinary trends.
- Knowledge of and compliance with policies and procedures, health and safety requirements, sanitation, proper chemical usage, fire procedures, and HACCP.
- Ability to develop creative and appropriate menus for the clientele.
- Strong knowledge of menu preparation and presentation.
- Excellent interpersonal and customer service skills when dealing with guests, management, Members, and outside contacts.
- Ability to lead, mentor, and supervise a team.
- Excellent organizational skills and ability to work under time constraints and deadlines with attention to detail.
- Must be willing and able to work a flexible schedule that includes nights and weekends.
- Ability to work in a fast-paced, busy, and somewhat stressful environment.
- Must be able to qualify for licenses and permits required by federal, state, and local regulations.
- Ability to read, interpret, and communicate in English; written English communication may also be required.
- Ability to apply commonsense understanding to instructions and deal with problems involving several concrete variables in standardized situations.
- Ability to meet the role’s physical demands, including standing, handling objects or controls, reaching, communicating, lifting and moving items, and performing other physical tasks in varying work areas.
Nice To Haves
- Certification from a culinary school preferred.
- Previous leadership experience in the culinary field preferred.
Responsibilities
- Work with the Executive Sous Chef to create new menus and update existing menus.
- Oversee daily kitchen operations, including food preparation, cooking, plating, and presentation.
- Train and supervise kitchen staff and ensure compliance with proper techniques, safety standards, and sanitation procedures.
- Manage food costs through ingredient ordering, waste reduction, and inventory control.
- Ensure dishes meet standards for quality, taste, and appearance.
- Collaborate with front-of-house staff, management, and other departments to support seamless service and customer satisfaction.
- Keep up with industry trends, techniques, and innovations and incorporate them into menus and kitchen operations as appropriate.
- Handle administrative duties, including scheduling, payroll, and inventory management.
- Maintain a clean, organized, and safe kitchen environment.
- Supervise all line-level positions within the In Room Dining Department.
- Provide leadership, direction, development, and mentoring to individuals and teams.
- Apply staffing guidelines to maximize efficiency and minimize labor costs.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
