Jr. Sous Chef In Room Dining

In Room Jr Dining Sous Chef

The In Room Jr Dining Sous Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The In Room Dining Sous Chef will focus on the guest dining experience toward excellence.

Jr. Sous Chef In Room Dining will manage and provide leadership and management for the Culinary Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. This position requires doing recruiting and menu creation, implementation of training, processes, and standards for a successful opening. This role will require assisting other F&B Outlets as needed.

Responsibilities

Culinary Operations

• Assist the Sous Chef and Executive Chef with the daily operation of In Room Dining kitchen.
• Lead and support culinary team members during preparation, service, and closing.
• Ensure all food is prepared according to established recipes, specifications, portion controls, and presentation standards.
• Maintain consistency in flavor, quality, temperature, and presentation.
• Monitor food preparation and service to ensure timely execution.
• Assist with menu execution, specials, and culinary presentations.
• Ensure proper mise en place is completed before each service period.
• Monitor food quality throughout service and address issues immediately.
• Assist with receiving, storing, and rotating food products according to food safety standards.
• Minimize food waste through proper preparation, portion control, storage, and utilization of products.

Leadership & Team Management

• Provide direction, coaching, and support to cooks and other culinary team members.
• Lead by example and maintain a professional, respectful, and collaborative kitchen environment.
• Assist with training new culinary team members on recipes, equipment, procedures, sanitation, and service expectations.
• Communicate daily priorities, assignments, and operational needs to the culinary team.
• Support the Sous Chef in monitoring team performance and addressing operational concerns.
• Promote teamwork and effective communication between the kitchen and Front of House.
• Maintain composure and professionalism during high-volume and high-pressure service periods.

Luxury & Forbes Standards

• Consistently uphold the resort's luxury service standards and culinary expectations.
• Ensure food presentation and execution reflect the standards expected of a luxury resort.
• Maintain a clean, organized, and professional kitchen at all times.
• Demonstrate attention to detail and a commitment to exceeding guest expectations.
• Support a culture of excellence, accountability, and continuous improvement.

Food Safety & Sanitation

• Follow all local, state, and company food safety and sanitation requirements.
• Ensure proper temperature control, labeling, dating, storage, and rotation of food products.
• Maintain proper personal hygiene and ensure team members follow established sanitation practices.
• Assist with daily kitchen inspections and corrective actions when necessary.
• Ensure kitchen equipment and work areas are properly cleaned and maintained.

Inventory & Cost Control

• Assist with monitoring inventory levels and communicating product needs to culinary leadership.
• Support proper portion control and product utilization.
• Help control food costs and minimize waste.
• Assist with inventory counts and organization of storage areas.
• Report damaged, spoiled, or improperly stored products to culinary leadership.

Communication & Collaboration

• Maintain clear and professional communication with the culinary leadership team and other departments.
• Work closely with Front of House leadership to ensure smooth service and timely food delivery.
• Communicate shortages, delays, guest concerns, equipment issues, and other operational challenges promptly.
• Participate in pre-shift meetings, lineup, and other departmental meetings as required.

Qualifications

• Culinary degree or formal culinary training preferred.
• Minimum 23 years of professional culinary experience in a high-volume restaurant, luxury hotel, resort, or similar operation.
• Previous supervisory or lead cook experience preferred.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Knowledge of food safety and sanitation standards.
• Ability to read and execute recipes and standardized production specifications.
• Strong organizational and time-management skills.
• Ability to prioritize and multitask in a fast-paced environment.
• Strong communication and leadership skills.
• Ability to work collaboratively as part of a diverse culinary team.
• Availability to work flexible schedules, including evenings, weekends, holidays, and special events.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to frequently bend, stoop, crouch, kneel, reach, and lift.
• Ability to lift, carry, push, and pull up to 50 pounds, with or without reasonable accommodation.
• Ability to safely operate commercial kitchen equipment.
• Ability to work in an environment with exposure to heat, steam, cold temperatures, noise, wet floors, and cleaning chemicals.
• Ability to move efficiently and safely throughout the kitchen and service areas.

As a valued member of the CoralTree team, you will receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program
• Paid time off/sick time
• Participation in a 401(k) plan with a company match
• Complimentary team member meals
• Complimentary room nights at CoralTree Hospitality managed properties.

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality.