Sous Chef at Embassy Suites
About The Position
The Sous Chef plans and directs food preparation in the kitchen and supervises kitchen staff. As assistant to the Executive Chef, this role helps with menu planning, inventory, and supply management, and supports kitchen safety and sanitation standards. The Sous Chef must make timely decisions during meal service and may assume the Executive Chef's role in their absence. The position oversees kitchen activities, including food preparation and production, and is responsible for efficient, cost-effective operations and food quality. The work is primarily indoors in a fast-paced kitchen environment, with exposure to heat and cleaning products and chemicals when using appropriate PPE.
Requirements
- Bachelor's degree in Culinary Science, Culinary Arts, or a relevant field.
- At least 3 years of experience in a similar role.
- Sufficient education and literacy to identify and read product labels and communicate with guests about job-related needs.
- Ability to perform consistently to high standards.
- Ability to respect guest privacy and exercise discretion.
- Ability to interact pleasantly and in a friendly manner with guests.
- Strong verbal and written communication skills.
- Commitment to culinary excellence, quality, and hygiene standards.
- Resourcefulness and problem-solving skills, including the ability to resolve issues independently.
- Ability to manage stress and perform under pressure in a fast-paced environment.
- Comprehensive knowledge of restaurant and kitchen operations.
- Proficiency in Microsoft Office applications.
- Leadership skills and ability to effectively manage and motivate a team.
- Knowledge of basic mathematics and accounting relevant to inventory, costing, and portion control.
- Ability to stand for long periods and frequently bend, stop, kneel, and perform chopping, slicing, and dicing.
- Ability to lift 50 pounds.
Nice To Haves
- Previous experience in food and beverage operations.
- Ability to read, write, speak, and communicate in basic English.
- Knowledge of local ingredients, flavor profiles, and current culinary trends.
Responsibilities
- Prepare food to specifications before and during operations, ensuring freshness, quality, and proper portioning.
- Measure and portion food items according to portion sizes, quality standards, and department policies.
- Use kitchen equipment efficiently and safely.
- Maintain proper food temperatures and store food correctly.
- Package products according to specifications.
- Perform opening, closing, and side work duties according to established guidelines.
- Keep workstations and equipment clean, organized, sanitized, and sufficiently stocked.
- Set up and operate kitchen equipment.
- Follow waste-control guidelines and record waste on the spoilage sheet.
- Manage kitchen activities, including food preparation, production, and supervision and training of kitchen staff.
- Support efficient, cost-effective food production and profitability.
- Regularly supervise and inspect preparation and cooking equipment to ensure cleanliness, sanitation, and proper function.
- Ensure food products, presentation, and plating meet high-quality standards and are prepared on time.
- Assume the Executive Chef's role in their absence.
- Enforce standards for food quality, preparation, recipes, and presentation.
- Resolve issues resourcefully and take control of problematic situations as they arise.
- Maintain a positive and professional approach with coworkers and guests.
- Order supplies to maintain appropriate inventory levels.
- Maintain high morale among the culinary team.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
