Sous Chef

The Sous Chef supports the Executive Chef in overseeing all kitchen operations, ensuring consistent food quality, presentation, and timeliness. This role leads and mentors the culinary team, manages daily production, enforces safety and sanitation standards, and contributes to menu development and overall guest satisfaction. The Sous Chef is expected to be on-site during the busiest business days and actively engaged in day-to-day operations.

• →Supervise and participate in daily kitchen operations, ensuring efficient, high-quality food preparation and timely service.
• →Work alongside cooks during service to maintain consistency, quality, and presentation standards across all menu items.
• →Check station setups before meal periods, verifying readiness and mise en place.
• →Ensure proper food handling, labeling, storage, and rotation to maintain freshness and comply with sanitation regulations.
• →Maintain a clean, organized, and safe work environment, reporting equipment or maintenance issues promptly.
• →Collaborate with the Executive Chef to plan menus, develop recipes, and create daily specials that balance creativity and cost control.
• →Support product sourcing, ensuring ingredients are fresh, seasonal, and aligned with quality and budget standards.
• →Manage kitchen inventory, food requisitions, and par levels to minimize waste and control costs.
• →Monitor food and labor costs, assist with budgeting, and maintain accurate purchasing and production records.
• →Train, coach, and supervise kitchen staff, fostering a positive, respectful, and team-oriented work culture.
• →Provide constructive feedback and disciplinary action when needed to maintain performance and morale.
• →Prepare schedules, manage labor within budget, and review daily payroll for accuracy, including missed punches and time-off requests.
• →Communicate effectively with staff and other departments to ensure smooth coordination of kitchen and service operations.
• →Attend BEO, departmental and management meetings, representing the kitchen when necessary.
• →Complete monthly food inventory with Executive Chef.
• →Ensure all event and banquet items are prepared according to established standards and delivered on schedule.
• →Maintain consistency in portioning, taste, temperature, and plating for both restaurant and banquet service.
• →Respond promptly and professionally to guest inquiries or special dietary requests.
• →Comply with all department, hotel, and company policies and procedures.
• →Perform additional tasks as assigned, within scope and ability.

• Demonstrates strong leadership, organization, and communication skills.
• Leads by example with energy, professionalism, and attention to detail.
• Encourages collaboration and maintains morale within a diverse team.
• Solves problems effectively and remains calm under pressure.
• Understands budgeting, inventory control, and cost management.
• Recognizes and develops talent through training and coaching.
• Adapts quickly to changing business needs and guest expectations.
• Demonstrates integrity, dependability, and sound judgment in all decisions.

• 3–5 years of progressive culinary experience, with at least 2 years in a supervisory or management role.
• Culinary degree or equivalent combination of education and experience preferred.
• Proficient in a wide range of cooking techniques, including sautéing, grilling, roasting, braising, baking, etc.
• Strong understanding of contemporary food presentation and menu design.
• Knowledge of special diets, allergens, and safe food-handling procedures.
• Skilled in large-batch production and a la carte execution.
• Proficient with Microsoft Office (Word, Excel) and basic inventory software.
• Excellent communication, organization, and leadership skills.
• Demonstrated creativity, attention to detail, and a passion for quality.
• Ability to work a flexible schedule, including evenings, weekends and holidays.

• Ability to lift up to 50 lbs.
• Ability to stand and walk for extended periods.
• Adequate hearing, vision, and communication skills required.
• Must tolerate variable temperatures and conditions.
• Reasonable accommodation can be arranged.

Work is performed primarily indoors in kitchen and storage areas. Conditions include heat, cold, humidity, and wet/slippery surfaces. Frequent guest interaction requires flexibility, patience, and professionalism. The pace of work varies based on event schedules and business needs.

This position pays $26 to $28 per hour.