Sous Chef

Responsible for overseeing all culinary operations for the hotel restaurant, breakfast service, special events, and in-room dining. Creates high-quality menus, manages food preparation, maintains food safety standards, controls costs, and delivers exceptional dining experiences that align with the hotel's brand and guest expectations. Key Responsibilities Prepare and execute breakfast, lunch, dinner, banquet, and special event menus. Ensure consistency, quality, and presentation of all food offerings. Manage food purchasing, inventory, and vendor relationships. Control food and labor costs while maintaining profitability. Train, supervise, and develop kitchen staff. Maintain compliance with health, sanitation, and food safety regulations. Collaborate with hotel leadership on seasonal menus, promotions, and guest experiences. Monitor kitchen operations, equipment maintenance, and cleanliness standards. Respond to guest feedback and accommodate dietary restrictions and special requests. Qualifications Previous experience as a Chef or Sous Chef in a hotel, restaurant, or luxury hospitality environment. Strong knowledge of food preparation, menu development, and cost control. Excellent leadership, communication, and organizational skills. Ability to work flexible schedules, including weekends and holidays. ServSafe Certification preferred. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr TPG Hotels & Resorts