Sous Chef

What’s in it for you… Insurance enrollment available from DAY 1! Paid time off available from DAY 1! Holiday pay available from DAY 1! 401(k) enrollment after 30 days! Hotel and travel discounts at worldwide destinations! Professional development and promotion opportunities! The impact you’ll make… The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of becoming an executive chef, as their next role. What you’ll be doing… Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces Coach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third‑party vendors to make corrections and improvements as needed Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge Requirements… Five or more years progressive culinary experience required, preferably in a multi‑service hotel or restaurant 2+ years of culinary management preferred in a multi‑service hotel or restaurant Passion for culinary arts, experience in a wide range of cuisines Basic skills in Microsoft Excel and Word to create spreadsheets and proposals Adaptable interpersonal communication skills to address all employee levels of the hotel Proficiency of the English language in reading, writing and verbal communication Ability to calculate basic math principles to meet proper menu ingredients and perform inventory Ability to work in a fast‑paced environment for extended periods of time to meet high volume business Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Equal Opportunity Employer. #J-18808-Ljbffr