Sous Chef

Sous Chef Position

The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them.

At Foundation, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way".

The role involves upholding and role modeling the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality. Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience. Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces.

Demonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow. Understanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations. Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities.

Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department's key priorities. Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program.

Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed. Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation.

Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.