Sous Chef

The Darling (Charlestowne Hotels)•Visalia, CA

26d•$70,000 - $75,000

About The Position

The Sous Chef assists the Executive Chef and/or Food & Beverage Director in maintaining high food-quality standards, achieving food and beverage revenue and profit-margin goals, and fostering a positive work environment. The role supervises the on-duty kitchen staff and supports the hotel and management company in a positive, professional manner. The Sous Chef helps develop kitchen business strategies aligned with the company’s mission, vision, values, and strategies. The role supports employee engagement and development, coordinates service with restaurant and banquet operations, and assists with daily specials and menus featuring seasonal ingredients from local vendors and reflecting the culture and current trends. When the Executive Chef is absent, the Sous Chef manages daily kitchen operations, including line checks, pre-shift meetings, cleaning schedules, equipment checks, and oversight of the culinary team. The role ensures food quality and consistency, proper sanitation and food handling, and a safe, organized kitchen. Other duties may be assigned or changed based on the employee’s skills and the company’s needs and discretion.

Requirements

High school diploma.
Three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment.
Ability to read, write, convert measurements, and follow a recipe.
ServSafe certification.
Ability to work flexible hours, including evenings, weekends, and holidays.
Ability to meet the described physical demands, including standing, walking, sitting, handling objects, reaching, climbing or balancing, and lifting or moving up to 25 pounds regularly and up to 50 pounds occasionally.
Ability to work effectively in hot and cold environments and manage stressful and/or emergency situations.

Nice To Haves

Degree from a recognized culinary institution.

Responsibilities

Participate in developing and implementing kitchen business strategies aligned with the company’s mission, vision, values, and strategies.
Create a positive employee environment through ongoing communication and reinforcement of company culture.
Ensure food quality and consistency to deliver an exceptional dining experience.
Provide employees with the tools and work environment needed to succeed.
Develop and implement strategies and practices that support employee engagement.
Assist the Executive Chef and/or Food & Beverage Director with daily specials and new menus featuring seasonal ingredients from local vendors and reflecting the culture and current trends.
Coordinate service with restaurant and banquet operations.
Manage daily kitchen operations when the Executive Chef is absent, including line checks, pre-shift meetings, cleaning schedules, equipment checks, and oversight of the culinary team.
Ensure sanitation practices are followed, including HACCP logs and time and temperature logs.
Ensure stations are set up properly before service.
Ensure food is covered, dated, stored, and rotated appropriately, and that stored and prepared foods are at the correct temperatures.
Taste food items for quality before service begins.
Use food preparation tools according to manufacturers’ instructions.
Close the kitchen correctly and follow station closing checklists.
Maintain an organized and sanitized work area and tidy storage areas, with products stored appropriately.
Use safe and hygienic food-handling practices.
Report unforeseen circumstances, maintenance needs, and faulty equipment.
Follow company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions.
Ensure the culinary team maintains a professional appearance, clean uniforms, and proper grooming standards.
Maintain confidentiality of proprietary information and protect company assets.
Develop and maintain strong working relationships and foster a fun, positive, and creative work environment.
Comply with quality assurance expectations and standards.
Provide development and continued-education opportunities for hourly associates and mid-level department management.
Provide regular feedback and insight on monthly financial reporting, identifying successes and opportunities.
Ensure a safe working environment for all associates.
Work flexible hours, including evenings, weekends, and holidays.
Represent the hotel and management company positively and professionally; perform other duties as assigned or changed based on skills and company needs.