Sous Chef - Hotel Vin Rogers, Autograph Collection

Coury Hospitality•Rogers, AR

17d

About The Position

The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining kitchen standards, and supervising culinary staff. The role supports menu execution, food safety, inventory control, and team leadership to deliver consistent and efficient kitchen performance. The Sous Chef provides management and support to kitchen staff; trains, develops, and motivates employees; and participates in food preparation from planning through plating. The role helps ensure consistent recipes and presentation, troubleshoot kitchen issues, manage food costs and inventory, review daily food cost reports, maintain kitchen equipment, coordinate with support departments, and schedule adequate staffing. It also enforces safety and cleanliness standards, fosters a positive work environment, develops subordinate staff, and completes projects assigned by the Executive Chef.

Requirements

High school diploma or GED.
Ability to read and follow recipes.
Basic reading, writing, mathematical, and computer skills.
At least 2 years of high-volume cooking experience.
Extensive knowledge of fine dining restaurant service.
Food safety knowledge.
Strong interpersonal and communication skills for culinary training.
Ability to work independently with strong organizational skills.
Knowledge of back-of-house operations and ability to supervise others.
Ability to stand and walk for extended periods during shifts.
Ability to lift and carry up to 50 lbs. occasionally.
Ability to bend, reach, and move quickly in a fast-paced kitchen environment.
Ability to communicate and coordinate effectively with kitchen staff in a busy environment.

Responsibilities

Manage and support kitchen staff to ensure efficient daily operations.
Train, develop, and motivate staff to meet food preparation standards, follow recipes, and continually improve the cuisine.
Maintain food quality and presentation by participating in preparation from planning through plating and ensuring products meet appearance and quality standards.
Troubleshoot unexpected or unusual kitchen situations.
Control food costs and inventory.
Discuss daily food cost reports with key kitchen and food and beverage staff.
Ensure kitchen equipment is maintained and in working order according to health department and property standards.
Coordinate with support departments to acquire needed goods and services.
Schedule sufficient staff to accommodate business demands.
Follow and enforce applicable safety procedures in kitchen and food service areas.
Maintain cleanliness in kitchen facilities.
Provide positive leadership, counsel employees as appropriate, and demonstrate a professional management approach.
Delegate work to develop subordinates and help them meet defined goals and objectives.
Cooperate with other team executives and staff while maintaining loyalty, dedication, and confidentiality.
Complete projects and responsibilities assigned by the Executive Chef in a timely manner.
Meet company grooming standards and wear the provided uniform.
Perform additional or revised tasks and responsibilities as assigned by management.