Sous Chef, Chalkboard Restaurant, Ambassador Hotel

Coury Hospitality•Tulsa, OK

About The Position

The Sous Chef leads daily kitchen operations and supports the Executive Chef in delivering exceptional culinary experiences at the Chalkboard Restaurant, Ambassador Hotel. The role combines hands-on food preparation and quality assurance with team leadership, operational oversight, and financial responsibility. The Sous Chef coaches and develops Culinary team members, maintains consistent food and presentation standards, and helps create a positive, accountable, and collaborative kitchen culture. The position oversees food production, staffing, inventory, purchasing, food costs, waste reduction, kitchen cleanliness, equipment, and compliance with food safety and health regulations. It requires effective collaboration with Culinary, Food & Beverage, vendors, support departments, and hotel leadership, as well as the ability to respond calmly to changing demands in a fast-paced kitchen. The role requires a high school diploma or GED and at least two years of progressive culinary leadership experience in a high-volume restaurant, hotel, resort, or fine dining environment. ServSafe Manager Certification or an equivalent food safety certification is required or must be obtainable within company guidelines. The work involves extended periods standing and walking, lifting or moving up to 50 pounds, operating commercial kitchen equipment and tools, and working in varied temperatures, including hot kitchen areas and refrigerated or frozen spaces.

Requirements

High school diploma or GED.
At least two years of progressive culinary leadership experience in a high-volume restaurant, hotel, resort, or fine dining environment.
Strong knowledge of food preparation techniques, menu execution, kitchen operations, inventory management, and food cost control.
Comprehensive knowledge of food safety, sanitation, HACCP principles, and health regulations.
Experience training, coaching, and developing Culinary team members.
Strong leadership, communication, organizational, and time-management skills.
Ability to read, understand, and execute standardized recipes and production schedules.
ServSafe Manager Certification or equivalent food safety certification required, or obtainable within company guidelines.
Ability to stand and walk for extended periods; bend, reach, stoop, kneel, squat, twist, and move safely through kitchen and storage areas.
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to safely operate commercial kitchen equipment, knives, and cooking tools.
Ability to work in varying temperatures, including hot kitchen environments, steam, ovens, grills, refrigerators, and freezers.
Ability to perform effectively in a fast-paced kitchen while maintaining professionalism, food safety, and operational excellence.
Ability to communicate clearly and coordinate efficiently with Culinary team members during busy service periods.

Nice To Haves

Culinary degree or equivalent professional culinary training.
Previous supervisory or Sous Chef experience.
Bilingual English/Spanish communication skills.

Responsibilities

Lead daily kitchen operations while supporting the Executive Chef.
Coach, mentor, train, and develop Culinary team members, fostering accountability, collaboration, and continuous improvement.
Train team members on recipes, food preparation techniques, presentation standards, sanitation, and kitchen safety.
Participate in food preparation, production, plating, and quality assurance.
Monitor food quality, presentation, portion control, and timing to maintain consistent culinary standards.
Manage inventory, food costs, product rotation, purchasing, and waste reduction.
Review food cost reports and work with Culinary and Food & Beverage leadership to identify improvement opportunities.
Schedule and direct kitchen staffing to meet business demands and support productivity and guest satisfaction.
Maintain kitchen equipment, facilities, and work areas for cleanliness, organization, safety, and regulatory compliance.
Troubleshoot operational challenges and respond to changing demands during service.
Collaborate with vendors, support departments, and hotel leadership to coordinate procurement and operational support.
Lead by example and foster a positive, respectful, high-performing kitchen culture.
Deliver food that consistently meets or exceeds guest expectations.