Sous Chef

Charlestowne Hotels•Visalia, CA

25d

About The Position

The Sous Chef assists the Executive Chef and/or Food & Beverage Director in maintaining high food quality while achieving food and beverage revenue and profit-margin goals. The role supervises the on-duty kitchen staff and helps foster a positive work environment aligned with the company’s culture. It also contributes to kitchen business strategies, employee engagement, and the development of staff through feedback and continued education opportunities. The Sous Chef supports the creation of daily specials and menus featuring seasonal ingredients from local vendors and reflecting the culture and current trends. The position coordinates kitchen service with restaurant and banquet operations and manages daily kitchen operations when the Executive Chef is absent, including service readiness, staff meetings, cleaning schedules, equipment checks, and oversight of the culinary team. The role maintains food quality, safe handling, sanitation, storage, and kitchen-closing standards; follows company safety and security policies; and reports accidents, unsafe conditions, maintenance needs, and faulty equipment. The Sous Chef also provides feedback on monthly financial reporting and represents the hotel and management company professionally. Flexible hours, including evenings, weekends, and holidays, are required.

Requirements

High school diploma.
Three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment.
Ability to read and write, convert measurements, and follow a recipe.
ServSafe certification.
Ability to meet the stated physical demands, including standing, walking, sitting, using hands, reaching, climbing or balancing, and talking or hearing.
Ability to regularly lift or move up to 25 pounds and occasionally lift or move up to 50 pounds.
Ability to work effectively in hot and cold environments and manage stressful and/or emergency situations.

Nice To Haves

Degree from a recognized culinary institution.

Responsibilities

Participate in developing and implementing kitchen business strategies aligned with the company’s mission, vision, values, and strategies.
Foster a positive, communicative work environment aligned with company culture and support employee engagement.
Ensure food quality and consistency to deliver an exceptional dining experience.
Assist the Executive Chef and/or Food & Beverage Director with daily specials and menus featuring seasonal local ingredients and reflecting culture and current trends.
Coordinate kitchen service with restaurant and banquet operations.
Manage daily kitchen operations when the Executive Chef is absent, including conducting line checks, leading pre-shift meetings, following cleaning schedules, checking equipment, and overseeing the culinary team.
Ensure sanitation practices are followed, including HACCP and time-and-temperature logs.
Ensure stations are properly set up before service and food is correctly covered, dated, stored, and rotated.
Check the quality of food items before service and ensure correct temperatures for stored and prepared foods.
Use food preparation tools according to manufacturers’ instructions.
Close the kitchen according to the station closing checklist and maintain an organized, sanitized work area and tidy storage areas.
Follow safe and hygienic food-handling practices.
Report unforeseen circumstances, maintenance needs, faulty equipment, accidents, injuries, and unsafe work conditions.
Follow company safety and security policies and procedures and maintain a safe work environment.
Ensure the culinary team meets professional appearance, uniform, and grooming standards.
Protect confidential proprietary information and company assets.
Build strong working relationships and help create a fun, positive, and creative work environment.
Comply with quality assurance expectations and standards.
Provide development and continued education opportunities for hourly associates and mid-level department management.
Provide regular feedback and insight on monthly financial reporting, identifying successes and opportunities.
Work flexible hours, including evenings, weekends, and holidays.
Represent the hotel and management company positively and professionally and perform other duties as assigned.