Sous Chef

Altius Search Group•Battle Creek, MI

30d

About The Position

The Sous Chef supports the Executive Chef in managing all culinary operations at a full-service hotel with three distinct food & beverage outlets. This role is responsible for maintaining the highest standards of food quality, consistency, safety, and team leadership across all venues, including restaurant operations, banquet/catering, and any specialty outlets.

Requirements

Minimum of 3–5 years of culinary leadership experience, preferably in a multi-outlet hotel or resort environment.
Strong knowledge of various cooking techniques, cuisines, and modern culinary trends.
Proven ability to lead and develop a diverse kitchen team.
Experience with food cost control, inventory management, and labor optimization.
Solid understanding of kitchen safety, sanitation standards, and food handling best practices.
Ability to work flexible hours, including nights, weekends, and holidays.
Culinary degree or relevant certification preferred.
Strong leadership and communication skills
Ability to work in a fast-paced, multi-outlet environment
High attention to detail and commitment to consistent quality
Problem-solving and organizational skills
Passion for hospitality and guest experience

Nice To Haves

Culinary degree or relevant certification preferred.

Responsibilities

Assist the Executive Chef in overseeing daily kitchen operations for all three outlets.
Lead, train, and motivate the culinary team to execute consistent, high-quality food.
Ensure proper food preparation, presentation, and portion control according to hotel standards.
Enforce all health, safety, and sanitation standards (HACCP, food safety, and local regulations).
Support menu development, recipe standardization, and seasonal menu updates.
Manage inventory, ordering, and minimize waste to control food cost and labor expenses.
Schedule and coordinate kitchen staff across outlets based on business volume.
Step in for the Executive Chef during absences and provide leadership across all operations.
Maintain a clean, organized, and professional kitchen environment.
Collaborate with F&B leadership to support banquet, catering, and special event execution.