Sous Chef, Chalkboard Restaurant, Ambassador Hotel

Coury Hospitality•Tulsa, OK

6d•Onsite

About The Position

The Sous Chef at Chalkboard Restaurant in Ambassador Hotel Tulsa supports the Executive Chef in leading daily kitchen operations and delivering exceptional culinary experiences. The role combines hands-on food preparation and service with team leadership, training, quality assurance, inventory and food cost management, and coordination with Culinary, Food & Beverage, vendors, and hotel leadership. The Sous Chef helps maintain a positive, accountable, and high-performing kitchen culture while upholding food safety, sanitation, cleanliness, and operational standards. Additional duties may be assigned based on business needs.

Requirements

High school diploma or GED.
At least two years of progressive culinary leadership experience in a high-volume restaurant, hotel, resort, or fine-dining environment.
Strong knowledge of food preparation techniques, menu execution, kitchen operations, inventory management, and food cost control.
Comprehensive knowledge of food safety, sanitation, HACCP principles, and health regulations.
Experience training, coaching, and developing Culinary team members.
Strong leadership, communication, organizational, and time-management skills.
Ability to read, understand, and execute standardized recipes and production schedules.
ServSafe Manager Certification or equivalent food safety certification, or ability to obtain it within company guidelines.
Ability to stand and walk for extended periods and to bend, reach, stoop, kneel, squat, twist, and move safely in kitchen and storage areas.
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to safely operate commercial kitchen equipment, knives, and cooking tools.
Ability to work in varying temperatures, including hot kitchen environments, steam, ovens, grills, refrigerators, and freezers.
Ability to work effectively in a fast-paced kitchen while maintaining professionalism, food safety, and operational excellence.
Ability to communicate clearly and coordinate efficiently with Culinary team members during busy service periods.

Nice To Haves

Culinary degree or equivalent professional culinary training.
Previous supervisory or Sous Chef experience.
Bilingual English/Spanish communication skills.

Responsibilities

Lead daily kitchen operations while supporting the Executive Chef in delivering exceptional culinary experiences.
Coach, mentor, train, and develop Culinary team members, fostering accountability, collaboration, and continuous improvement.
Train team members on recipes, food preparation techniques, presentation standards, sanitation, and kitchen safety.
Participate in food preparation, production, plating, and quality assurance to ensure consistency.
Monitor food quality, presentation, portion control, and timing.
Manage inventory, food costs, product rotation, purchasing, and waste reduction.
Review food cost reports and work with Culinary and Food & Beverage leadership to identify improvement opportunities.
Schedule and direct kitchen staffing to meet business demands and support productivity and guest satisfaction.
Maintain kitchen equipment, facilities, and work areas for cleanliness, organization, safety, and health-regulation compliance.
Troubleshoot operational challenges and respond to changing business demands during service.
Coordinate with vendors, support departments, and hotel leadership to ensure timely procurement and operational support.
Lead by example and promote a positive, respectful, high-performing kitchen culture.
Deliver food that consistently meets high standards and exceeds guest expectations.