Sous Chef

Avion Hospitality Employee Services LLC•Oklahoma City, OK

28d•Onsite

About The Position

The Sous Chef is a hands-on culinary leader who works closely with the Executive Chef to oversee daily culinary operations throughout the Fordson Hotel, including the restaurants, Bodega, Pool Bar, banquets, catering, and special events. The Sous Chef is responsible for maintaining high standards of food quality and service while supporting team development, sanitation, cost control, and an exceptional guest experience. When serving as Chef on Duty, the Sous Chef assumes responsibility for the overall operation of the culinary team.

Requirements

Hands-on culinary leader
Works closely with the Executive Chef
Oversee daily culinary operations
Maintain high standards of food quality and service
Support team development
Support sanitation
Support cost control
Support exceptional guest experience
Assume responsibility for overall operation of the culinary team when serving as Chef on Duty
Ensure proper staffing, preparation, organization, and readiness for service
Take ownership of culinary operations, decisions, and follow-through
Lead pre-shift lineups, assign responsibilities, communicate priorities, and ensure duties are completed
Remain actively engaged on the floor and cooking line during service
Work closely with front-of-house leadership
Respond to operational challenges
Ensure food is prepared according to approved recipes, portion standards, presentation guidelines, and ticket-time expectations
Conduct quality checks
Support menu development, tastings, recipe testing, seasonal menu changes, and rollout of new dishes/programs
Supervise, coach, and develop culinary team members
Train team members on recipes, stations, equipment, sanitation, safety procedures, service expectations, and hotel standards
Provide clear direction, hold team members accountable, recognize strong performance, and address concerns
Support onboarding, cross-training, learning, and development
Foster a positive work environment
Assist with scheduling and manage daily labor
Help maintain food cost
Complete administrative tasks accurately and on time
Protect hotel assets
Review BEOs and participate in meetings
Develop and communicate production plans
Ensure banquet and catering events are properly prepared, executed on time, and delivered according to approved menus and event details
Coordinate with various departments before, during, and after events

Responsibilities

Oversee daily kitchen operations across assigned outlets and events, ensuring each area is properly staffed, prepared, organized, and ready for service.
Serve as Chef on Duty and take ownership of culinary operations, decisions, and follow-through as directed by the Executive Chef.
Lead pre-shift lineups, assign responsibilities, communicate priorities, and ensure preparation, opening, and closing duties are completed.
Remain actively engaged on the floor and cooking line during service, providing leadership and support wherever needed.
Work closely with front-of-house leadership to manage ticket times, service flow, guest requests, allergies, refires, and other service-related concerns.
Respond to call-offs, changes in business volume, and other operational challenges while maintaining quality, safety, and the guest experience.
Ensure all food is prepared according to approved recipes, portion standards, presentation guidelines, and established ticket-time expectations.
Conduct quality checks throughout preparation and service, addressing seasoning, temperature, presentation, and consistency issues before food reaches the guest.
Support menu development, tastings, recipe testing, seasonal menu changes, and the rollout of new dishes and culinary programs.
Ensure leadership tastings and quality reviews accurately represent the food, presentation, and overall experience expected by the guest.
Supervise, coach, and develop cooks, prep cooks, dishwashers, and other assigned culinary team members in a professional and respectful manner.
Train team members on recipes, stations, equipment, sanitation, safety procedures, service expectations, and hotel standards.
Provide clear direction, hold team members accountable, recognize strong performance, and address performance or conduct concerns in a timely manner.
Support onboarding, cross-training, required learning, and ongoing development to build a flexible and dependable culinary team.
Foster a positive work environment focused on teamwork, urgency, organization, communication, and problem-solving.
Assist with scheduling and manage daily labor through appropriate staffing adjustments, breaks, early cuts, and overtime control based on business levels.
Help maintain food cost through responsible ordering, accurate receiving, inventory management, portion control, product rotation, waste reduction, and proper documentation.
Complete orders, inventories, prep plans, schedules, temperature logs, waste records, and other assigned administrative tasks accurately and on time.
Protect hotel assets and ensure food, equipment, tools, and supplies are used responsibly and maintained properly.
Review Banquet Event Orders (BEOs) and participate in BEO or operational meetings as assigned.
Develop and communicate production plans, prep assignments, timelines, equipment needs, and plating or buffet execution plans.
Ensure banquet and catering events are properly prepared, executed on time, and delivered according to approved menus and event details.
Coordinate with banquet, stewarding, front-of-house, and hotel leadership before, during, and after events to ensure a successful operation.