Sous Chef II

Hotel Equities Group, LLC•Fort Collins, CO

5d•Onsite

About The Position

Hotel Equities is seeking a dependable, service-oriented Sous Chef for the Sabor restaurant at Hotel Paso Del Norte in El Paso, Texas. This food and beverage position supports hotel operations by preparing, serving, or coordinating quality products and exceptional guest service. The role follows established standards for food safety, cleanliness, presentation, and service while contributing to an efficient and welcoming dining experience. The position may also support special events, banquets, and other operational needs.

Requirements

High school diploma or equivalent preferred for supervisory roles.
Previous food and beverage or hospitality experience preferred; requirements vary by position.
Knowledge of food safety and sanitation practices appropriate to the role.
Strong customer service and communication skills.
Ability to work effectively in a fast-paced environment.
Ability to work flexible hours, including evenings, weekends, and holidays, as needed.
Dependability, attention to detail, professionalism, accountability, and a commitment to service excellence.
Ability to stand and walk for extended periods; bend, reach, stoop, and lift throughout the workday; and lift, carry, push, and pull food, beverage, equipment, and supplies as needed.
Ability to occasionally lift up to 50 pounds depending on the position.
Ability to work in hot, cold, wet, or otherwise varying environments as required.

Nice To Haves

Experience with Point-of-Sale (POS) systems.
Experience with inventory or ordering systems.
Experience with Property Management Systems (PMS).
Experience with Microsoft Office Suite.

Responsibilities

Provide friendly, professional service to guests and respond to requests promptly.
Prepare, serve, or support food and beverage products according to established recipes and standards.
Maintain clean, organized, and sanitary work and service areas.
Follow food safety, sanitation, and responsible service requirements.
Monitor supplies and communicate inventory or replenishment needs.
Assist with setup, breakdown, stocking, and cleaning of food and beverage areas.
Respond appropriately to guest concerns and seek management assistance when needed.
Work collaboratively with culinary, restaurant, banquet, and hotel teams.
Follow cash-handling, point-of-sale, and company procedures when applicable.
Support special events, banquets, and other operational needs as assigned.
Perform other duties as assigned.