Sous Chef

Benefits Our team members are the key to our company’s success. We offer a comprehensive benefits package that allows team members to stay healthy, plan for their future, and maintain a healthy work‑life balance. Benefits may vary with employment status. For a full list of Team Member Benefits, visit our career site. Job Description Overview Hard Rock International (HRI) is a globally recognized company with venues in over 70 countries. HRI operates a variety of Rock Shops, live performance venues, cafes, and hotels. The company also launched Hard Rock Digital, an online sportsbook and gaming platform. Hard Rock Hotels has been honored as the number one brand in Outstanding Guest Satisfaction for consecutive years. HRI is committed to delivering exceptional culinary experiences and upholding high brand standards. Responsibilities Act as the second in command in the cafe, reporting to the Kitchen Manager and/or Executive Chef. Ensure culinary standards are upheld: food appearance, correct cooking, proper proportions, and timely service. Support senior leadership in maintaining brand standards, core values, and business objectives. Assist in the preparation and design of all food orders. Maintain the highest standards of brand quality, local health and safety regulations, and food preparation hygiene. Ensure consistent execution of all systems and processes to deliver products aligned with brand expectations. Help build a functional hourly team that shares a common vision and values. Promote a customer‑service environment where all team members prioritize the guest experience. Execute established food standards to achieve or exceed overall guest satisfaction. Maintain optimal hygiene and food handling practices to ensure product quality. Support staff development and progression along defined career pathways. Serve as a Culinary Learning Coach, developing, implementing, and executing learning and development programs for all kitchen staff. Act as the Executive Chef or Kitchen Manager during planning and directing of food preparation when necessary. Maintain a self‑motivated approach to personal and professional growth. Qualifications 5‑7 years of experience in the hospitality industry, including restaurant culinary operations. Relevant local food management and safety certifications. Ability to bring innovative, out‑of‑the‑box ideas to the team. Enthusiasm and aptitude for food. Excellent verbal and written communication skills. Strong business acumen and common sense. Demonstrated problem‑solving skills, diagnosing and implementing solutions. Excellent listening, speaking, reading, and writing abilities. Ability to comprehend and use technical or professional language. Ability to pitch and present information effectively in one‑on‑one and group settings. Fluency in English required; multiple language abilities are a plus. Physical Demands Move throughout the café during visits (standing, walking, kneeling, bending) for extended periods. Sitting for extended periods. Perform repetitive movements of arms, hands, and wrists. Express or exchange ideas verbally and perceive sound by ear. Use manual dexterity, hand‑eye coordination, and work with hands above shoulder height. Move objects up to 10 pounds. Turn or twist body parts in a circular motion. Tolerate exposure to heat, cold, chemicals, and loud or noisy environments. Travel by automobile or airplane for long periods. #J-18808-Ljbffr