Sous Chef, Chalkboard Restaurant, Ambassador Hotel
About The Position
At Ambassador Hotel Tulsa, Autograph Collection, we combine timeless luxury with modern comfort to create a hospitality experience unlike any other. Situated in the heart of midtown Tulsa, our boutique hotel is known for its refined elegance, impeccable service, and warm atmosphere. Curators enjoy working in a hotel that features 55 beautifully designed guest rooms, the highly acclaimed Chalkboard Restaurant, and sophisticated event spaces perfect for intimate gatherings. With a strong emphasis on personalized service and attention to detail, a career at the Ambassador Tulsa means joining a team dedicated to excellence and hospitality at its finest.
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
