Sous Chef

Job Summary The Sous Chef is responsible for assisting the Executive Chef in overseeing daily kitchen operations and ensuring the highest standards of food quality, presentation, and sanitation. As the second-in-command of the culinary team, the Sous Chef helps lead kitchen staff, supports menu execution, and ensures efficient kitchen operations that contribute to an exceptional dining experience for guests. Duties / Responsibilities Assist the Director of Food and Beverage in planning, preparing, and executing menu items for all dining outlets, events, and banquet functions. Ensure all food is prepared and presented according to established quality, taste, and presentation standards. Supervise and coordinate the activities of kitchen staff during food preparation and service. Step in for the Executive Chef when necessary to oversee kitchen operations and direct food preparation. Assist with training, mentoring, and evaluating culinary team members. Help develop and maintain staff schedules to ensure proper coverage for kitchen operations. Monitor food preparation to ensure timely service and consistency. Maintain proper food handling, sanitation, and safety procedures in accordance with health department regulations and company standards. Assist with ordering, receiving, and inventory management of food and kitchen supplies. Monitor product usage and help control food costs, waste, and inventory levels. Address and resolve operational challenges in a professional and timely manner. Coordinate with the banquet, events, and front‑of‑house teams to ensure seamless execution of meetings, conferences, weddings, and special events. Oversee preparation and plating for large‑scale banquet functions, ensuring quality, consistency, and presentation standards are maintained. Maintain a clean, organized, and safe kitchen environment. Foster a positive, respectful, and team‑oriented work environment. Collaborate with other hotel departments to support overall guest satisfaction and operational success. Follow up and maintain food cost controls, methods, and procedures. Adhere to all Health Department rules and regulations. Adhere to brand‑specific standards. Be responsible for the security of guests, fellow employees, and hotel assets. Be CPR certified and ServSafe certified. Perform any other required duties as requested by the General Manager, Director of Food and Beverage, Food and Beverage Manager, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests. Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc. Immediately report all guest issues to the Manager on Duty. Ensure all associates are always in proper uniform. Required Skills / Abilities Ability to lead, direct, and work with people. Thorough knowledge of food preparation, controls, sanitation, operation and maintenance of kitchen. Ability to communicate effectively by writing, telephone and personal meetings situations. Work a flexible schedule including evenings, weekends and holidays; serve as MOD when necessary. Be well organized and take initiative. Be outgoing, honest and work well with others. Be an example and manage all associates in a firm and fair manner. Proficiency with kitchen management systems, inventory software, and basic computer programs (such as Microsoft Office). Education and Experience Culinary degree or equivalent training/experience preferred. At least 3 years’ experience in a prior kitchen leadership role. Supervisory Responsibilities Responsible for managing all kitchen and food staff. Ability to lead, direct and work with people. Must manage all associates in a firm and fair manner. Physical Requirements Stand/walk on feet for extended periods of time and work in a restrictive space/environment. Must have eyesight enabling vision both near and far. Finger dexterity to type, to write, and work on a computer. Must speak in a clear, understandable voice and hear at a basic level, and understand English. Must be able to bend, stretch arms overhead and lift and/or carry up to 50 pounds. Ability to work in a fast‑paced kitchen environment with exposure to heat, steam, and noise. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job‑related instructions and to perform any other job‑related duties requested by any person authorized to give instructions or assignments. The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. #J-18808-Ljbffr DeFoor Hospitality Group