Sous Chef
About The Position
The Sous Chef supports the Executive Chef by leading culinary operations during assigned morning or evening shifts. The role oversees restaurant, banquet, catering, and room-service production, ensuring food quality, operational efficiency, and adherence to brand standards. The Sous Chef provides hands-on leadership, mentors the culinary team, and helps deliver a consistent, creative dining experience across service periods. Responsibilities include overseeing food preparation, cooking, plating, and presentation; coordinating production to meet demand; executing menus and special events; supervising and developing culinary employees; monitoring kitchen workflow and ticket times; and addressing quality concerns. The role also supports inventory, receiving and storage, food-cost control, equipment upkeep, labor productivity, and operational improvements. The Sous Chef maintains compliance with HACCP, food-safety, sanitation, and local health requirements, and completes required records and logs. The position requires a high school diploma or equivalent, a Food Handler Certification or the ability to obtain one upon hire, and 3–5 years of culinary experience in a hotel, resort, or full-service restaurant. A culinary degree, formal training, and previous Sous Chef or Kitchen Supervisor experience are preferred. Work includes extended periods standing and walking, frequent lifting and carrying up to 50 pounds, and repetitive movement in a hot, fast-paced kitchen. Flexibility to work morning, evening, weekend, holiday, and rotating shifts is required.
Requirements
- High school diploma or equivalent required.
- Minimum 3–5 years of culinary experience in a hotel, resort, or full-service restaurant.
- Food Handler Certification required, or ability to obtain it upon hire.
- Previous experience supervising culinary teams.
- Ability to coach, motivate, and develop employees.
- Strong decision-making and problem-solving skills; ability to lead calmly during busy service periods.
- Strong leadership and communication skills; commitment to a collaborative and respectful work environment.
- Ability to thrive in a fast-paced, high-volume kitchen.
- Excellent organizational and multitasking abilities, attention to detail, and commitment to quality.
- Experience with breakfast, lunch, dinner, banquet, and catering operations.
- Strong knowledge of food safety, HACCP, inventory control, and cost management.
- Flexibility to work morning, evening, weekend, holiday, and rotating shifts.
- Ability to stand and walk for extended periods; frequently lift, carry, push, and pull up to 50 pounds; and perform frequent bending, reaching, twisting, and repetitive motions.
- Ability to work safely in hot, fast-paced kitchen environments.
Nice To Haves
- Previous Sous Chef or Kitchen Supervisor experience preferred.
- Culinary degree or formal culinary training preferred; an apprenticeship or equivalent culinary training is also noted as preferred.
- Hotel, lifestyle, or luxury hospitality experience preferred.
- Banquet and high-volume production experience strongly preferred.
- HACCP certification is a plus.
- Bilingual abilities are a plus.
- Familiarity with Microsoft Office and kitchen management systems is a plus.
Responsibilities
- Lead kitchen operations during assigned morning or evening shifts.
- Supervise food preparation, cooking, plating, and presentation for restaurant, banquet, catering, and in-room dining services.
- Ensure recipes, portion standards, and presentation guidelines are followed consistently.
- Coordinate food production to meet service demands efficiently.
- Assist with menu execution, seasonal offerings, and special-event preparation.
- Supervise, coach, and develop cooks and kitchen staff; conduct shift briefings and communicate operational priorities.
- Support onboarding and training of new culinary employees.
- Assume leadership responsibilities when the Executive Chef is absent.
- Maintain menu quality, consistency, and presentation standards; monitor ticket times and workflow, and address quality concerns.
- Collaborate with Food & Beverage leadership to improve the guest dining experience.
- Monitor inventory, communicate purchasing needs, and assist with receiving, storing, rotating, and organizing food products.
- Help control food costs, minimize waste, and maintain portion control; support inventory counts and cost-control initiatives.
- Ensure kitchen equipment is maintained and operating properly.
- Maintain compliance with HACCP, food safety, sanitation, and local health regulations, including food handling, labeling, storage, and temperature controls.
- Promote safe work practices and proper kitchen-equipment use; complete sanitation logs and operational documentation.
- Assist with labor scheduling and productivity, monitor operational efficiency, and recommend improvements.
Benefits
- Medical, dental, and vision insurance.
- Company-paid life and AD&D insurance.
- Short-term and long-term disability coverage.
- 401(k) retirement plan with company match, where applicable.
- Paid time off and paid holidays.
- Hotel room discounts across the global portfolio.
- Employee Assistance Program (EAP).
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
