Sous Chef - Hotel Vin Rogers, Autograph Collection

Coury Hospitality•Rogers, AR

13d

About The Position

The Sous Chef assists the Executive Chef in overseeing daily kitchen operations. The role ensures high-quality food preparation, maintains kitchen standards, and supervises culinary staff while supporting menu execution, food safety, inventory control, and team leadership to deliver consistent and efficient kitchen performance. The position also involves physical activity in a fast-paced commercial kitchen, including standing and walking for extended periods and occasional lifting and carrying up to 50 pounds. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law. This job description does not create a contract of employment.

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 pounds 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

Provide management and support to kitchen staff to ensure efficient daily operations.
Train, develop, and motivate staff to consistently meet or exceed established food preparation standards.
Teach preparation according to established recipes and follow up with staff on ways to improve the cuisine.
Maintain food quality and presentation by participating in the process from planning through plating.
Ensure products are prepared consistently and meet departmental 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 properly maintained and working in accordance with City/County Health Department and property standards.
Coordinate with support departments to acquire needed goods and services.
Ensure sufficient staffing is scheduled to accommodate business demands.
Follow and enforce applicable safety procedures for kitchen and food service areas.
Maintain a high level of cleanliness in kitchen facilities.
Provide a positive work environment, counsel employees as appropriate, and demonstrate a dedicated and professional management approach.
Delegate as appropriate to develop subordinates, encourage responsibility, and meet clearly defined goals and objectives.
Demonstrate loyalty, dedication, confidentiality, and cooperation with other team executives and staff.
Accept and complete projects and responsibilities assigned by the Executive Chef in a timely manner.
Maintain appropriate grooming and wear the provided uniform.
Perform additional or revised tasks and responsibilities as assigned by the manager based on business volume and work needs.