Hotel Sous Chef

Sous Chef

Join our team! We are proudly managed by O'Reilly Hospitality Management, LLC ("OHM"), a forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact. Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:

• 401(k) & Roth 401(k) with company match full-time and part-time Team Members are eligible!
• Health, Dental, Vision & Life Insurance
• Paid Time Off, including Paid Parental Leave
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Essential Responsibilities:

• Assists the Executive Chef in directing the daily operations of all culinary outlets.
• Supervises, trains, mentors, coaches, develops, schedules, and evaluates culinary team members.
• Provides hands-on leadership by actively participating in food preparation, production, plating, and service.
• Oversees food preparation to ensure recipes, portion sizes, presentation standards, and cooking techniques are consistently followed.
• Monitors food quality, freshness, appearance, and proper cooking temperatures.
• Assumes responsibility for all kitchen operations in the absence of the Executive Chef.
• Assists with menu planning, recipe development, seasonal offerings, and banquet menu execution.
• Supports purchasing, receiving, inventory management, product rotation, and proper storage procedures.
• Assists in managing food, labor, and operating costs.
• Maintains compliance with all health department regulations, food safety requirements, sanitation standards, and HACCP guidelines.
• Ensures all kitchen facilities, equipment, and work areas remain clean, organized, properly maintained, and safe.
• Collaborates with hotel leadership, Sales, Food & Beverage, and Events teams.
• Assists in forecasting production needs and staffing levels.
• Responds promptly and professionally to guest concerns.
• Promotes a positive, respectful, and team-oriented work environment.
• Maintains compliance with company policies, brand standards, food safety regulations, and all applicable local, state, and federal requirements.
• Supports company initiatives.
• Performs other duties as assigned.

Skills & Abilities:

• Strong culinary knowledge, food preparation techniques, and menu development.
• Knowledge of food safety regulations, HACCP, and sanitation standards.
• Strong financial acumen with the ability to manage budgets, food costs, labor costs, and operational expenses.
• Excellent leadership, communication, coaching, and conflict resolution skills.
• Strong organizational and time management abilities with the ability to prioritize multiple responsibilities.
• Ability to work effectively under pressure in a fast-paced environment.
• Proficient in Microsoft Office and hospitality/POS/inventory management systems.
• Commitment to delivering exceptional guest experiences while maintaining operational excellence.

Hours and Work Requirements:

• This is an on-site position. All essential job duties must be performed on hotel premises.
• Must be available to work a flexible schedule including mornings, evenings, weekends, holidays, and extended hours based on business demands.
• Must maintain regular and reliable attendance.
• Ability to respond to operational emergencies outside of scheduled work hours when necessary.

Education & Experience:

• A high school diploma or equivalent is required.
• A culinary arts degree or certification from a culinary institution is preferred.
• Two years' experience as a Sous Chef is preferred.
• Two years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.

Physical Requirements of the Position:

• Frequently stand and walk for extended periods throughout the workday.
• Frequently bend, stoop, kneel, reach, push, pull, climb, and lift.
• Regularly lift and carry up to 50 pounds and occasionally lift greater amounts with assistance.
• Frequently use hands for food preparation, handling equipment, and operating kitchen tools.
• Ability to work in hot, humid, cold, wet, and fast-paced kitchen environments.
• Requires close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Ability to safely operate commercial kitchen equipment.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Work Environment:

Work is performed primarily indoors in commercial kitchen, restaurant, banquet, and food preparation areas. The position routinely works near hot surfaces, open flames, steam, sharp objects, refrigeration units, cleaning chemicals, and commercial kitchen equipment. Exposure to varying temperatures, moderate to high noise levels, and occasional outdoor conditions may occur while supporting events, deliveries, or other operational needs. The Executive Chef is expected to maintain a safe working environment and consistently follow all company safety procedures and food safety regulations.

O'Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.