Hotel Queen Mary - Sous Chef OEM

Evolution Hospitality•Long Beach, CA

9d•Onsite

About The Position

The Sous Chef is the creative force behind the banquet kitchen, preparing dishes for guests and special events by following classic recipes and creating new menu items. The role ensures food looks and tastes excellent while maintaining a clean, safe, and organized kitchen and making choices that reduce waste and use ingredients efficiently. The Sous Chef leads, motivates, trains, and coaches the kitchen team, and supports hiring and staff development. Responsibilities include managing kitchen budgets and food costs, maintaining pantry inventory, tracking operational details, creating banquet menus, and designing food presentations for plated meals and buffets. This is an overtime-eligible manager (OEM) position; overtime applies and is calculated accordingly.

Requirements

Bachelor's degree typically required.
2 to 4 years of experience in a high-volume, full-service restaurant.
Ability to independently resolve complex workplace challenges and escalate only the most difficult issues.
Ability to remain composed and objective under pressure.
Demonstrated subject matter expertise and ability to lead, coach, and mentor others.
Clear communication, prompt evaluation of options, and active listening to address colleague and guest concerns.

Responsibilities

Welcome guests and team members, maintain a professional appearance, and promote a positive guest experience.
Follow Aimbridge Hospitality standards and help ensure hotel operations are safe and smooth.
Lead, motivate, train, and coach kitchen staff; support hiring and employee development.
Manage kitchen budgets, food costs, pantry stock, and operational details.
Create banquet menus and design food presentations for plated meals and buffets.
Maintain a clean, safe, and organized kitchen and reduce waste through efficient ingredient use.