Sous Chef, Chalkboard Restaurant, Ambassador Hotel
About The Position
This role is for a Sous Chef at Chalkboard Restaurant, Ambassador Hotel. The ideal candidate believes in building exceptional dining experiences through preparation, teamwork, and inspired leadership. They understand that great kitchens thrive when leaders coach, mentor, and support their teams, and that consistency, quality, and creativity are essential. Food safety, cleanliness, and operational excellence are non-negotiable. Collaboration between Culinary, Food & Beverage, and hotel leadership is key to creating memorable guest experiences, and every plate served is an opportunity to curate unmatched moments.
Requirements
- High school diploma or GED required.
- Minimum of 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 required or obtainable within company guidelines.
Nice To Haves
- Culinary degree or equivalent professional culinary training preferred.
- Previous supervisory or Sous Chef experience preferred.
- Bilingual English/Spanish communication skills preferred, but not required.
Responsibilities
- Leading daily kitchen operations while supporting the Executive Chef in delivering exceptional culinary experiences.
- Coaching, mentoring, and developing Culinary team members while fostering a culture of accountability, collaboration, and continuous improvement.
- Training team members on recipes, food preparation techniques, presentation standards, sanitation, and kitchen safety.
- Actively participating in food preparation, production, plating, and quality assurance to ensure consistency across every service.
- Monitoring food quality, presentation, portion control, and timing while maintaining the highest culinary standards.
- Managing inventory, food costs, product rotation, purchasing, and waste reduction initiatives to support operational efficiency.
- Reviewing food cost reports and partnering with Culinary and Food & Beverage leadership to identify opportunities for improvement.
- Scheduling and directing kitchen staffing to meet business demands while maximizing productivity and guest satisfaction.
- Maintaining kitchen equipment, facilities, and work areas to ensure cleanliness, organization, safety, and compliance with health regulations.
- Troubleshooting operational challenges and responding confidently to changing business demands during service.
- Collaborating with vendors, support departments, and hotel leadership to ensure timely procurement of products and operational support.
- Leading by example while creating a positive, respectful, and high-performing kitchen culture.
- Taking pride in delivering exceptional food that consistently exceeds guest expectations.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
