Sous Chef- Hotel Mockingbird

DEPARTMENT: Food and Beverage REPORTS TO: Executive Chef STATUS: Exempt   POSITION SUMMARY:   The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining kitchen standards, and supervising culinary staff. This role supports menu execution, food safety, inventory control, and team leadership to deliver consistent and efficient kitchen performance.   PRIMARY JOB DUTIES:   Providing management and support to the kitchen staff, ensuring efficiency in the daily operation. Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property. Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards. Troubleshooting unexpected or unusual situations in the kitchen. Food cost control and inventory. Discussing daily food cost reports with key kitchen and F&B staff. Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards. Coordinating with support departments for acquisition of needed goods and services. Ensuring sufficient staffing levels are scheduled to accommodate business demands. Following and enforcing all applicable safety procedures specified for kitchen and food services areas. Maintaining a high level of cleanliness in the kitchen facilities. Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly defined goals and objectives. As part of the management team, displaying an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff. Accepting projects and responsibilities as assigned by the Executive Chef and completing them in a timely manner. Always remaining appropriately groomed per company grooming standards and wearing the uniform provided.   Additional tasks and responsibilities may be assigned at the discretion of the manager.  Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.   KNOWLEDGE, SKILLS AND ABILITIES:   High School Diploma or GED required Ability to read and follow recipes possess basic reading, writing, mathematical, and computer skills. At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service. Food safety knowledge Strong interpersonal and communication skills involved in culinary training. Ability to be a self-starter with strong organizational skills Knowledge of the Back of House operations and ability to supervise others.   PHYSICAL DEMANDS:   Ability to stand and walk for extended periods during shifts. Ability to lift and carry up to 50 lbs. occasionally. Frequent bending, reaching, and moving quickly in a fast-paced kitchen environment. Exposure to heat, steam, sharp equipment, and wet floors common in commercial kitchens. Ability to communicate and coordinate effectively with kitchen staff in a busy environment.