Sous Chef

We are currently seeking a Sous Chef to join our culinary team. This role ensures exceptional food quality, operational efficiency, financial performance, and team leadership while upholding the hotel's culinary standards and guest experience expectations. Responsibilities Ensure consistent execution of menu items according to established recipes, presentation standards, and portion controls. Collaborate with the Executive Chef and Chef de Cuisine on seasonal menu development, specials, and concept enhancements. Monitor food quality, taste, and presentation during service periods. Supervise and coordinate prep, line, and production teams to maintain efficiency and ticket times. Manage inventory levels, ordering, and vendor relationships to control food costs and minimize waste. Conduct daily line checks and enforce sanitation and safety standards (local, state, and federal regulations). Train, mentor, and develop kitchen team members, fostering a culture of accountability and growth. Assist in scheduling to ensure proper staffing levels based on forecasted business. Address and resolve guest concerns related to food quality in a timely and professional manner. Execute events ranging from intimate gatherings to high-volume functions (including plated dinners, buffets, receptions, and multi-day conferences). Collaborate with Sales and Catering teams to review BEOs (Banquet Event Orders) and ensure accurate execution of client specifications. Lead pre-event production planning, including prep lists, staffing plans, and equipment coordination. Ensure timely plating and service coordination with front-of-house and banquet leadership. Participate in administrative financial responsibilities and cost analysis. Monitor labor costs and productivity metrics. Enforce compliance with health department regulations and company policies. Lead pre-shift meetings and culinary briefings. Support recruitment, interviewing, onboarding, and performance evaluations. Promote a positive, professional kitchen culture aligned with the hotel's standards of excellence. Qualifications 3+ years of progressive culinary leadership experience, preferably in a full-service hotel environment. Proven experience managing high-volume restaurant and banquet operations. Strong knowledge of food cost control, inventory systems, and labor management. Demonstrated leadership and team development skills. Culinary degree preferred or equivalent professional experience. Ability to work flexible hours, including nights, weekends, and holidays. Strong organizational skills and the ability to manage multiple events simultaneously. Pay range and compensation package Equal Opportunity Statement The Francis Marion Hotel is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin. #J-18808-Ljbffr