Sous Chef

We're seeking a passionate Sous Chef to help lead our culinary operations and inspire a team dedicated to exceptional food, creativity, and hospitality. This role is ideal for a hands‑on leader who thrives in a fast‑paced environment, values teamwork, and is committed to maintaining the highest standards of quality and consistency. Whether you're leading service, developing team members, or ensuring every dish leaving the kitchen meets our standards, you'll be a key contributor to the guest experience. Why You'll Love Your New Lifestyle At The Standard, we believe your workplace should be as rewarding as it is inspiring. Complimentary Access to our Spa & Gym Facilities Up to 3 fitness classes per week including yoga, pilates, and bootcamp Exclusive Spa Discounts on treatments and services Designated Employee Pool Days during the summer Restaurant Discounts throughout the property Boutique Discounts on retail items and essentials Company‑paid Life Insurance Short‑Term & Long‑Term Disability Insurance 401(k) Retirement Plan with Company Match Paid Time Off beginning on day one Eight Paid Holidays, including a Floating Holiday Work where hospitality, wellness, and community come together… every day. Position Summary The Sous Chef assists in overseeing the daily operations of the culinary department while supporting the Executive Chef and Executive Sous Chef in delivering exceptional food quality, operational excellence, and team development. This position is responsible for supervising kitchen operations, leading culinary team members, ensuring food quality and consistency, maintaining sanitation standards, and supporting financial goals through labor management, inventory control, and waste reduction. The Sous Chef serves as a hands‑on leader and role model who helps foster a positive kitchen culture focused on teamwork, accountability, and continuous improvement. Key Responsibilities Supervise daily kitchen operations and service execution. Ensure all food is prepared and presented according to recipes, quality standards, and presentation expectations. Monitor food quality, consistency, portion control, and plating standards. Assist with menu execution, specials, and culinary activations. Ensure stations are properly stocked, organized, and service‑ready. Support banquet, catering, pool, restaurant, and special event operations as needed. Supervise, coach, and develop line cooks, prep cooks, stewards, and culinary team members. Assist with recruiting, onboarding, and training new employees. Conduct ongoing coaching and performance feedback. Lead by example through professionalism, culinary excellence, and teamwork. Foster a culture of accountability, respect, and collaboration. Assist in managing employee performance and disciplinary matters when necessary. Ensure compliance with all local, state, and company food safety regulations. Maintain HACCP, sanitation, and health department standards. Monitor food storage, labeling, dating, and rotation procedures. Ensure kitchen cleanliness and organization throughout all shifts. Conduct regular inspections of workstations, equipment, and storage areas. Assist with food cost management and waste reduction initiatives. Monitor product usage and portion controls. Assist with ordering, receiving, and inventory management. Participate in monthly inventory counts and variance reviews. Help control labor costs through efficient scheduling and staffing support. Support departmental profitability goals while maintaining food quality standards. Complete production sheets, prep lists, temperature logs, and operational reports. Communicate operational needs and challenges to culinary leadership. Assist with scheduling and labor planning when needed. Support implementation of culinary initiatives and operational improvements. Required Skills & Qualifications Minimum 3 years of culinary leadership experience required. Previous Sous Chef or Kitchen Supervisor experience preferred. Hotel, resort, luxury, or high‑volume restaurant experience strongly preferred. Strong knowledge of culinary techniques, food safety, and kitchen operations. Experience managing teams in a fast‑paced environment. Knowledge of inventory management, purchasing, and food cost controls. Strong organizational and communication skills. Ability to lead by example and motivate a team. Flexible schedule including nights, weekends, holidays, and special events. Core Competencies Culinary Excellence Leadership & Team Development Food Safety & Sanitation Inventory & Cost Control Problem Solving Time Management Attention to Detail Accountability Physical Requirements Ability to stand and walk for extended periods throughout the shift. Ability to lift, push, pull, and carry up to 50 pounds. Ability to bend, kneel, crouch, reach, and climb as necessary. Ability to work in hot, humid, and fast‑paced kitchen environments. Ability to safely operate commercial kitchen equipment. Ability to work flexible schedules including evenings, weekends, holidays, and special events. #J-18808-Ljbffr