Sous Chef - Hotel

Oxford Suites & Hotels•Chico, CA

3h•$72,384 - $75,500•Onsite

About The Position

The Sous Chef at one of Oxford’s hotels is responsible for assisting the Executive Chef. This includes overseeing food preparation, ensuring consistent quality and presentation, maintaining kitchen hygiene standards, assisting in managing kitchen staff, and helping develop menus that reflect culinary excellence and guest satisfaction. The Sous Chef plays a key role in striving to meet and exceed exceptional service standards delivering high-quality service and amenities with strong attention to detail, ensuring excellence in every guest interaction, and consistently exceeding expectations.

Requirements

High School Diploma or GED required
Minimum 3–5 years of progressive culinary experience, including at least 1 year in a leadership role within a fine dining or upscale hotel environment
Food handler’s license and liquor server permits as required by state law (or ability to obtain)
Proof of eligibility to work in the United States
Reliable transportation to and from work
Ability to work a flexible schedule including evening, weekends and holidays
Reliable and consistent attendance
Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently
Must be able to stand for extended periods of time
Must be able to list 50 pounds occasionally and often exert up to 20 pounds of force to push, pull, carry, lift or otherwise move objects
Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis
While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat)
Must be able to climb stairs both inside and outside in a variety of weather conditions

Nice To Haves

Hospitality / hotel work experience preferred

Responsibilities

Oversee and actively participate in daily kitchen operations, participating in and ensuring food preparation is efficient, organized, and meets quality standards
Plan, prepare, and execute food service, maintaining consistency in flavor, texture, presentation, portion control, and quality across all dishes ensuring a consistent exceptional experience
Assist with menu development, costing, and implementation, incorporating seasonal ingredients and guest preferences while maintaining cost control
Monitor and maintain inventory levels, assisting with ordering, receiving, and proper storage of food and supplies while minimizing waste
Ensure proper food handling, labeling, and rotation, following FIFO (First In, First Out) principles to maintain freshness and prevent spoilage
Enforce strict food safety and sanitation standards, ensuring compliance with all health regulations while maintaining a clean and organized workspace
Train and mentor kitchen staff, reinforcing proper preparation techniques, equipment usage, food handling procedures, and sanitation protocols
Support banquet and catering events, assisting with preparation, service execution, and event-specific menu adjustments maintaining a seamlessly luxury experience for guests
Monitor and maintain kitchen equipment, promptly reporting malfunctions to prevent service disruptions
Implement company initiatives and train staff on SOPs (Standard Operating Procedures), recipes, and shift checklists to ensure operational efficiency and compliance
Perform all tasks in compliance with federal, state, local, food safety and sanitation requirements and Oxford Collection of hotels safety standards and security procedures.
Be knowledgeable about and able to respond to emergency situations.
Report any maintenance repairs needed immediately to their supervisor or General Manager.
Serve as a role model for Kitchen staff and other employees and provide hands-on leadership
Hold and participate in pre-shift meetings to ensure that special requests including VIP Guests needs are communicated daily
Handle guest complaints, requests, and concerns with professionalism and discretion, using the Oxford Collection guest recovery process
Support special events, banquets, and high-volume service periods with precision and excellence
Ensure that all state, federal and local food and safety guidelines are being followed
Supervise and evaluate the performance of Kitchen staff, providing training & guidance
Evaluate and provide performance evaluations and make recommendations on performance and discipline
Proactively present solutions to the management team for resolving problems and conflict
Assist in recruiting, training, scheduling and daily staff supervision
Manage time and attendance records, including scheduling, ensuring compliance with company policies, scheduled breaks and overtime regulations, and addressing any discrepancies in a timely manner
Encourage and build mutual trust, respect, and cooperation among team members
Attend daily and weekly staff meetings in the Chef’s absence
Interact with front of the house employees as to changes and guest requests and service related information
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests
Maintain integrity, confidentiality, and sensitivity when working with both internal and external guest exchanges
Communicate effectively with all hotel staff to ensure smooth delivery of services
Complete a daily activity log with pertinent shift information for co-workers and leadership team
Coordinate with front desk, maintenance staff, Chef F&B Manager and General Manager on things requiring attention
Adhere to attendance policies and maintain regular availability for scheduled shifts
Other Hotel related duties as assigned