Sous Chef

Charlestowne Hotels•Bristol, VA

12d•Onsite

About The Position

The PM Sous Chef is a member of the culinary leadership team responsible for taking ownership of the evening kitchen operation, making sound operational decisions, holding team members accountable, anticipating production and service needs, developing less-experienced culinary employees, and collaborating with culinary and Food & Beverage leaders. The role steps into a leadership position when the Executive Sous Chef is absent and supports the Executive Chef and/or Food & Beverage Director in maintaining food quality, achieving revenue and profit goals, and fostering a positive work environment. This is primarily a PM/evening leadership position. The schedule includes evenings, weekends, holidays, and additional hours as needed for banquet events and business demands. The Sous Chef supervises the on-duty kitchen team and may be assigned other duties as needed; responsibilities may change based on the employee’s skills and the company’s needs.

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 and write, convert measurements, and follow a recipe.
ServSafe certification.
Ability to work flexible hours, including evenings, weekends, and holidays.
Ability to meet the physical demands of the position, including regularly standing, walking, sitting, using hands, reaching, climbing or balancing, and communicating by speaking and hearing.
Ability to regularly lift or move up to 25 pounds and occasionally lift or move up to 50 pounds.
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 communication and reinforcement of company culture, and implement practices that support employee engagement.
Ensure food quality and consistency to deliver an exceptional dining experience.
Provide employees with the tools and work environment needed to succeed.
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 conducting line checks, leading pre-shift meetings, ensuring cleaning schedules are followed, checking equipment condition, and overseeing the culinary team.
Ensure sanitation practices are followed, including HACCP, time, and temperature logs.
Ensure stations are properly set up for service and food is covered, dated, stored, and rotated appropriately.
Check food items for quality before service and use preparation tools according to manufacturers’ instructions.
Close the kitchen correctly, follow station closing checklists, and maintain organized, tidy, and sanitized work and storage areas.
Use safe and hygienic food-handling practices.
Report unforeseen circumstances, maintenance needs, faulty equipment, accidents, injuries, and unsafe work conditions.
Follow company safety and security policies and procedures and maintain a safe working environment.
Ensure culinary team members maintain professional appearance, clean uniforms, and proper grooming standards.
Protect confidential information and company assets.
Develop and maintain strong working relationships and foster a fun, positive, and creative work environment.
Meet quality assurance expectations and standards.
Provide development and continuing education opportunities for hourly associates and mid-level department management.
Provide regular feedback on monthly financial reporting, identifying successes and opportunities.
Represent the hotel and management company professionally and positively.