Sous Chef

Job Summary: The Sous Chef is responsible for supervising food preparation for all culinary operations in the hotel, ensuring that food quality, quantity control, taste, and presentation meet the standards set by the Executive Chef. This role involves overseeing the culinary staff and stewards, ensuring compliance with health and safety regulations, and maintaining a clean and organized kitchen. 

Essential Functions and Duties: 

• Supervises and coordinates food preparation activities, ensuring food quality, presentation, and portion control standards are met. 

• Assists the Executive Chef in menu planning and development, taking into consideration guest preferences and food costs. 

• Monitors kitchen staff performance, providing training, coaching, and feedback as necessary. 

• Oversees the proper use of kitchen equipment and ensures safety procedures are followed. 

• Manages food inventory, ordering supplies, and checking quality upon receipt. 

• Ensures compliance with health and sanitation regulations, maintaining a clean and organized kitchen. 

• Assists in scheduling kitchen staff to meet operational needs and control labor costs. 

• Prepares food items as required and ensures consistent food quality throughout all meal periods. 

• Collaborates with the banquet and restaurant teams to ensure smooth operations for events and daily service. 

• Follows proper food storage procedures to prevent spoilage and contamination. 

• Conducts regular inventory checks and maintains accurate food cost records. 

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. 

Required Experience, Education, and Skills: 

• Minimum of 3 years of experience in a similar role in a culinary environment, preferably in a hotel or restaurant. 

• Strong knowledge of food preparation techniques, portion control, and presentation standards. 

• Ability to supervise and train kitchen staff, ensuring compliance with food safety and sanitation regulations. 

• Proficiency in managing kitchen inventory and ordering supplies. 

• Excellent communication and leadership skills to manage kitchen operations. 

• Flexibility to work in a fast-paced environment and handle multiple tasks. 

Work Environment: 

• Primarily works in a kitchen environment, with exposure to high temperatures, cooking equipment, and cleaning chemicals. 

• Stands and walks for extended periods during the shift. 

• Regularly lifts and carries objects up to 50 lbs. 

• Frequently uses hands to handle food items, kitchen equipment, and tools. 

• Flexibility to work various shifts, including nights, weekends, and holidays. 

Other Duties:  

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.