Sous Chef

Description The Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef’s absence. Division Intercontinental New Orleans Description The Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef’s absence. How You’ll Shape The Experience & Future Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed. Provide hands-on training and guidance to cooking personnel on advanced culinary techniques. Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions. Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals. Prep food products using standardized preparation techniques and recipes. Visibly assess food quality and cooking temperatures to ensure consistency and excellence. Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

Strong leadership and supervisory skills with the ability to manage a diverse kitchen team. Advanced culinary knowledge with attention to detail in flavor, presentation, and technique. Ability to remain calm and effective in high-pressure environments. Strong organizational and planning skills to support both daily operations and large functions. Commitment to maintaining food safety and sanitation standards. Professional Experience Minimum 2 years of kitchen supervisory experience. 3 years of kitchen operations experience, including at least: 1 year in a lead cook role 1 year in a steward position Equivalent combinations of education and experience will be considered.

ACADEMIC BACKGROUND

ACF Certification, Culinary Arts degree, apprenticeship, and/or AOS Degree required. Benefits Medical, dental, and vision (HSA available) Company-paid disability & life insurance Employee Assistance Program Supplemental benefits 401(k) with match Employee discounts Paid vacation & sick time Position Requirements Successful completion of a background check is required prior to employment. EOE Statement HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics. #J-18808-Ljbffr InterContinental New Orleans