Sous Chef

Doubletree Pikesville, 1726 Reisterstown Rd, Pikesville, Maryland, United States of America Job Description Posted Thursday, July 16, 2026 at 4:00 AM | Expires Sunday, August 9, 2026 at 3:59 AM At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long‑term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities. Job Title Sous Chef Location Property‑based Department F&B General Property, if applicable N/A FLSA Exempt Executive Chef Job Overview The Sous Chef is responsible for supporting the Executive Chef in the daily operation of all kitchen production, ensuring consistent food quality, safety, sanitation, and operational efficiency across all culinary outlets. This role plays a key leadership position within the kitchen, supervising culinary staff, monitoring production, and actively participating in food preparation to ensure standards are met during all service periods. This position operates in a fast‑paced, high‑volume kitchen environment with constant standing on hard surfaces and frequent physical activity including lifting, moving, and hands‑on food preparation. The role is primarily indoors within kitchen and food production areas, with exposure to heat, cold, noise, kitchen equipment, and food production machinery. Success in this role requires strong culinary leadership, attention to detail, and the ability to balance hands‑on production with supervisory responsibilities. Job Responsibilities Kitchen Operations & Production Management Oversee daily kitchen production operations to ensure timely and high‑quality food execution Supervise and actively participate in food preparation alongside culinary staff Monitor food quality, consistency, and presentation across all menu items Support execution of banquet, CMP (Conference Meal Plan), and Garde Manger production Food Quality, Storage & Inventory Control Ensure proper handling, rotation, and storage of all food products in refrigeration and dry storage Monitor incoming food product quality and ensure compliance with standards Assist in managing kitchen inventory and controlling waste Support adherence to budgetary and cost control guidelines Leadership & Team Development Train, develop, and support culinary team members to maintain skill levels and performance standards Foster positive employee relations and a strong team‑oriented kitchen culture Supervise culinary staff and ensure adherence to procedures and standards Monitor stewarding responsibilities and ensure cleanliness and organization standards are met Food Safety, Sanitation & Compliance Develop and maintain sanitation and safety training programs for kitchen staff Ensure compliance with all health, safety, and food handling regulations Maintain clean, safe, and organized kitchen and food preparation areas Document incidents, operational updates, and shift activities in kitchen logs Operational Support & Communication Maintain clear communication with the Executive Chef regarding production, staffing, and operational needs Support scheduling and kitchen workflow coordination Assist in ensuring smooth coordination between culinary departments and other hotel operations Contribute to maintaining efficient and productive kitchen operations Job Requirements Education: High school diploma or equivalent required; minimum 3 years of formal culinary training required. Experience: 3–5 years of culinary experience in a hotel or resort required; demonstrated experience in kitchen supervision and production operations required. Skills and Abilities: Strong culinary knowledge across multiple kitchen disciplines Ability to lead and supervise kitchen staff in a fast‑paced environment Strong attention to detail and food quality standards Excellent communication and team leadership skills Creative, innovative, and assertive leadership style Strong organizational and multitasking abilities Basic understanding of budgeting and food cost control Ability to enforce sanitation and safety standards Ability to work collaboratively across culinary and hotel departments Strong problem‑solving and decision‑making skills under pressure Certifications: Food safety certification preferred (or required per local regulations). Physical requirements: Constant standing on hard kitchen floors in a high‑temperature, high‑noise environment Frequent walking, pushing/pulling, and use of fine and gross motor skills Occasional bending, crouching, kneeling, reaching, and balancing Ability to lift and carry up to 100 lbs. frequently Ability to work in a physically demanding culinary environment Exposure to heat, cold, humidity, chemicals, fumes, and kitchen machinery #J-18808-Ljbffr