Sous Chef

Come Join the Waterford Hotel Group Team!! At Waterford Hotel Group we pride ourselves on cultivating a workplace that feels like home and brings out the best in you, each and every day. We will celebrate your successes, appreciate your strengths, and offer an environment where each of us can truly be ourselves. We provide competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement. Come for a JOB, stay for a CAREER. Position Summary The Sous Chef is responsible for overseeing evening culinary operations and ensuring the kitchen is properly staffed, organized, cleaned, secured, and prepared for the following day. This is a hands‑on leadership position responsible for maintaining food quality, sanitation, productivity, and Marriott service standards throughout the evening shift. The Sous Chef serves as the primary culinary leader during closing hours and is expected to actively support the culinary team on the line. This position oversees closing responsibilities for all kitchen areas, including restaurant and outlet production, dishwashing/stewarding areas, employee cafeteria, storage areas, and other culinary workspaces. Job Responsibilities: Evening Kitchen Operations: Lead and supervise all evening culinary and stewarding operations. Serve as the manager in charge of the kitchen during assigned closing shifts. Maintain a visible presence throughout kitchen and back‑of‑house areas. Monitor business levels and adjust staffing and assignments as necessary. Work alongside cooks and other culinary associates during high‑volume periods. Assist on the cooking line to maintain ticket times, food quality, and guest satisfaction. Ensure all food is prepared, presented, and served according to established recipes, specifications, and quality standards. Coordinate restaurant, room service, concierge, and other food production needs throughout the shift. Ensure timely communication regarding menu changes, shortages, substitutions, 86'd items, and operational concerns. Ensure Stewarding tasks are well maintained to keep up with the operation. Execute staff meals in employee dining areas. Closing Responsibilities: Ensure all assigned kitchen areas are properly closed before associates are released from their shifts. Personally inspect closing work rather than relying solely on associate confirmation. Verify cooking equipment is properly cleaned, shut down, and secured. Ensure food is properly cooled, labeled, dated, covered, rotated, and stored. Verify walk‑in coolers, freezers, dry storage, and production areas are organized and secure. Ensure floors, worktables, cooking equipment, sinks, drains, and other work areas meet cleanliness standards. Confirm trash, recycling, cardboard, grease, and food waste are handled appropriately. Ensure dish machines and dishwashing areas are cleaned and properly shut down. Ensure the employee cafeteria and other assigned culinary areas are properly cleaned and closed. Complete a final walkthrough of all assigned culinary and stewarding areas before leaving the property. Communicate unresolved maintenance, equipment, sanitation, staffing, or operational concerns to the appropriate leader. Ground Floor Dish Area Verify all dishes, utensils, pots, pans, and equipment have been completely washed and stored. Ensure dish machines are cleaned, drained, and shut down. Confirm floors, drains, sinks, and surrounding areas are cleaned and sanitized. Verify trash removal and chemical storage. Third Floor Banquet Dish Area Ensure banquet dishwashing operations are completed following all events. Verify banquet equipment is cleaned and returned to designated storage areas. Confirm dish machines are cleaned and shut down properly. Inspect floors, drains, trash removal, and sanitation standards. Employee Cafeteria Ensure serving lines are broken down, cleaned and sanitized. Verify food is stored or discarded according to food safety standards. Inspect refrigeration, hot holding equipment, and preparation areas. Confirm all equipment is shut down safely. Ensure floors, sinks, tables, and storage areas are cleaned. Ensure garbage is removed, and sanitized. Ensure all tables are sanitized. Ensure all floors are maintained Final Kitchen Walkthrough Prior to the end of each shift, the Kitchen Manager will complete a final inspection to ensure: All closing checklists have been completed. All sanitation standards are met. Equipment has been properly cleaned and secured. Refrigeration doors are closed and temperatures verified. Food is properly labeled and stored. Floors throughout the kitchen are clean and free of hazards. Lights, gas, and non‑essential equipment are turned off. Kitchen is secure and ready for the following shift. Any deficiencies are corrected before associates leave for the day. The Kitchen Manager is accountable for the overall condition of the kitchen at the close of each shift. Food Safety & Sanitation Maintain compliance with Marriott food safety standards and all local, state, and federal health regulations. Ensure proper HACCP procedures are followed. Conduct routine sanitation inspections. Maintain proper food rotation (FIFO). Monitor product temperatures and storage practices. Ensure associates maintain proper personal hygiene and uniform standards. Financial Responsibilities Assist with inventory management. Monitor food waste and implement waste reduction initiatives. Assist with food cost controls and portion management. Help manage labor costs through effective scheduling and productivity. Ensure proper storage and security of food products. Communication Communicate effectively with culinary leadership and other hotel departments. Coordinate with Banquets, Restaurants, Stewarding, and Purchasing to ensure smooth operations. Maintain accurate shift logs and communicate operational concerns to the Executive Chef. Foster a collaborative and professional working relationship with Front of House leadership to ensure seamless daily operations and an exceptional guest experience. Maintain open, timely, and effective communication with Restaurant Managers, Banquet Managers, and other operational leaders throughout each shift. Communicate all menu changes, daily features, limited availability, and 86'd items promptly to Front of House management and service teams to ensure accurate guest communication and prevent service disruptions. Maintain regular communication with the Engineering Department regarding any equipment malfunctions, facility issues, or safety concerns within all culinary areas. Safety Promote a safe work environment. Ensure associates follow proper lifting, knife safety, and equipment procedures. Report accidents and unsafe conditions immediately. Ensure compliance with OSHA and Marriott safety standards. Qualifications Minimum 2 years of progressive culinary leadership experience in a full‑service hotel, resort, or high‑volume restaurant. Previous supervisory or management experience required. Hotel experience preferred Culinary degree or equivalent professional experience preferred. ServSafe Food Protection Manager Certification (or ability to obtain). Strong knowledge of food preparation, sanitation, inventory control, and labor management. Excellent leadership, organizational, and communication skills. Ability to lead multiple culinary outlets simultaneously. Ability to work evenings, weekends, holidays, and flexible schedules based on business demands. Physical Requirements Ability to stand and walk for extended periods. Frequently lift and carry up to 50 pounds. Ability to work in hot, cold, and humid kitchen environments. Ability to bend, stoop, kneel, climb, and reach frequently. Waterford Health and Wellness Health Insurance is available on the first of the month after hire! We value the health and wellness of you and your family. Full time associates can enroll in medical, dental and vision coverage and eligible part‑time associates can enroll in dental and vision coverage. Everyone’s needs are different and there is something for everyone with numerous supplemental insurances to choose from. We know that life gets in the way, and YOU deserve to recharge. Full‑time associates receive paid time off within the first 90 days of employment. We also offer paid holidays for eligible associates. If you stick with us for five years or more, enjoy paid days off for your Birthday and Employment Anniversary date!

EXCITING EXTRAS

On Demand Pay- Why wait for pay day – get your pay when you need it 24/7. Pet Insurance- We cover the whole family, and all associates are eligible for discounted pet insurance. 401k Plan- Nobody wants to work forever, start planning for your future now. Hotel Discounts- It’s one of the biggest industry perks. Shoes for Crews- All associates are eligible for a shoe subsidy through Shoes for Crews. For more information, please visit our website at waterfordhotelgroup.com

EOE/M/F/D/V

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