Sous Chef
About The Position
The Sous Chef assists with the daily operation of the kitchen, including recruiting, hiring, training, and supervising cooks. The role helps control costs and enhance revenue while maintaining service quality, prepares and orders menu items, and develops order sheets and inventory systems to maintain appropriate stock levels. The Sous Chef executes food production and plating in a timely manner and supports food and labor cost management through recipe costing and scheduling standards. Working with the Head Chef, the Sous Chef oversees menu development, culinary innovation, and food presentation so that offerings are creative, current, and aligned with guest preferences. The role ensures the department follows safety and sanitation policies, meets guest expectations, and creates memorable experiences. Additional duties may be assigned based on business needs. The position requires culinary supervisory or management experience, strong communication skills, proficiency with Microsoft Office, adaptability to new operating systems, knowledge of introducing food concepts and menus, and availability for a flexible schedule that includes weekends and holidays. Luxury hotel experience is a plus. Physical demands include standing and moving for extended periods, lifting and carrying up to 50 pounds regularly, pushing or pulling food-service equipment and carts weighing up to 200 pounds semi-regularly, and working in very cold freezers and hot kitchens. The listed base salary range is $76,000 to $90,000.
Requirements
- At least one year of culinary supervisory or management experience.
- Excellent verbal and written communication skills.
- Knowledge of Microsoft Office products, including Word, Excel, PowerPoint, and Outlook.
- Ability and willingness to continually learn, adapt to, and master new operating systems.
- Knowledge of implementing new food concepts and menus.
- Ability to work a flexible schedule, including weekends and holidays.
- Ability to stand and remain mobile for extended periods during scheduled shifts.
- Ability to lift and carry up to 50 pounds regularly and for extended periods during a shift.
- Ability to push and pull food-serving equipment and carts weighing up to 200 pounds on a semi-regular basis.
- Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F.
Nice To Haves
- Luxury hotel experience.
Responsibilities
- Assist with daily kitchen operations, including recruiting, hiring, training, and supervising cooks.
- Implement cost-control measures and revenue-enhancement strategies while maintaining service quality.
- Prepare and order items for menus and create order sheets and inventory systems to maintain proper stock levels.
- Execute food production and plating in a timely manner.
- Help maintain food and labor costs through recipe costing and scheduling standards.
- Oversee menu development with the Head Chef, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences.
- Ensure the department follows safety and sanitation policies.
- Meet guest expectations and create memorable guest experiences.
- Perform additional duties as assigned based on business needs.
Benefits
- Discretionary Time Off (DTO)
- Healthcare benefits
- Health Savings Account and Flexible Spending Accounts
- 401(k) retirement plan with company matching, fully vested, and loan option
- Banking and Investing Program with preferred rewards, mortgage discount, and waived fees
- Fertility and family-forming assistance
- Parental leave pay differential
- Pet insurance
- Hotel discounts
- Free meals
- Fitness and wellness discounts
- LinkedIn Learning membership
- Hearts of Montage/Hearts of Pendry community engagement
- Associate events throughout the year
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
