Sous Chef

Sous Chef

The Sous Chef reports directly to the Executive Chef and collaborates on menu planning and development, productivity, menu-cost controls and ordering processes to ensure production meets business levels. The Sous Chef must possess a strong culinary foundation and working knowledge of the techniques connected to the hotel's food and beverage concepts. You will be expected to work any station, mentor a team of culinarians and balance hands-on execution with leadership responsibilities. The ability to act as a soldier is as important as being a general. This role requires organization, consistent communication, humility and genuine care for both the food being created and the people responsible for executing it.

Partner with the Executive Chef, culinary leaders and Food + Beverage management team to provide the best possible guest experience. Collaborate on menu planning, development, productivity, cost controls and ordering. Ensure culinary production meets anticipated business levels. Uphold the integrity of the food, guest experience, cleanliness and maintenance of the culinary spaces. Deliver an exceptional culinary experience by considering flavor combinations, temperature, texture, guest satisfaction and menu flow. Monitor operational metrics, including KPIs and P&Ls, and connect those results with operational observations. Coach and mentor culinary associates in the development of their skills, techniques and menu execution. Provide constructive feedback and use corrective action to address root causes and course-correct missed opportunities. Help facilitate daily lineups, weekly culinary leadership meetings and quarterly culinary staff meetings. Participate in recruiting, training, scheduling, supervising, coaching and motivating culinary associates. Foster an environment that nurtures ideas and develops future culinary talent. Monitor the condition of culinary facilities and equipment and work with the Executive Chef, Engineering and outside vendors on corrections or improvements. Maintain regular communication with the Executive Chef and Food + Beverage management team regarding plans, priorities and operational needs. Uphold Aparium's principles of People, Place and Character while modeling collaboration, intuitive service and translocal hospitality.

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have a strong culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more.

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 respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community. 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. Demonstrate the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; show a passion to further develop this skill set.

Three or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant. Passion for culinary arts, experience in a wide range of cuisines is a plus. 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.