Sous Chef

The Bristol Hotel (Charlestowne Hotels)•Bristol, VA

25d•$47,000 - $50,000•Onsite

About The Position

The PM Sous Chef is a member of the culinary leadership team responsible for leading the evening kitchen operation and assisting the Executive Chef and/or Food & Beverage Director. The role helps maintain high food quality while supporting revenue and profit goals and fostering a positive work environment. The PM Sous Chef supervises the culinary staff on duty, takes ownership of the PM operation, makes operational decisions, maintains standards during busy periods or staffing challenges, develops less-experienced employees, and may lead the kitchen in the absence of the Executive Sous Chef. The position supports kitchen business strategies aligned with the company’s mission, vision, values, and strategies. It helps create seasonal specials and menus featuring local ingredients and reflecting current trends, coordinates service with restaurant and banquet operations, and manages daily kitchen operations when the Executive Chef is absent. Responsibilities include overseeing food preparation and service, sanitation, safe food handling, equipment and work-area condition, kitchen closing procedures, employee development, and feedback on monthly financial reporting. Other duties may be assigned as needed. This is primarily an evening leadership position. The schedule includes evenings, weekends, holidays, and additional hours as needed for banquet events and business demands. The role requires working effectively in hot and cold environments and managing stressful or emergency situations.

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, write, convert measurements, and follow a recipe.
ServSafe certified.
Ability to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, and talk or hear.
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 preferred.

Responsibilities

Participate in developing and implementing kitchen business strategies aligned with the company’s mission, vision, values, and strategies.
Create a positive employee environment through communication and reinforcement of company culture.
Maintain food quality and consistency to provide an exceptional dining experience.
Provide employees with the tools and environment they need to succeed and implement practices that support employee engagement.
Assist the Executive Chef and/or Food & Beverage Director with daily specials and new menus featuring seasonal ingredients from local vendors and reflecting current trends.
Coordinate service with restaurant and banquet operations.
Manage daily kitchen operations when the Executive Chef is absent, including conducting line checks, leading pre-shift meetings, ensuring cleaning schedules are followed, 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 for service; food is covered, dated, stored, and rotated correctly; and stored and prepared foods are at the correct temperatures.
Taste food items before service to check quality.
Use food preparation tools according to manufacturer instructions.
Close the kitchen correctly and follow station closing checklists.
Maintain an organized, sanitized work area and tidy, appropriately stocked storage areas.
Follow safe and hygienic food handling practices.
Report unforeseen circumstances, maintenance needs, and faulty equipment.
Follow company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions; and help ensure a safe environment for associates.
Ensure culinary team members maintain professional appearance, clean uniforms, and proper grooming.
Maintain confidentiality of proprietary information and protect company assets.
Develop strong working relationships and foster a positive, creative work environment.
Comply with quality assurance expectations and standards.
Provide development and continuing 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, and additional hours as needed for events and business demands.
Represent the hotel and management company positively and professionally, and perform other duties as assigned.