Sous Chef

Salary Range: $50,000.00 To $55,000.00 Annually Job Description As a Sous Chef at The Garden Hotel & Resort, you will play a key role in supporting the Executive Chef in overseeing all kitchen operations and ensuring the consistent delivery of high-quality cuisine across all food and beverage outlets. You will assist in managing kitchen staff, maintaining food safety and quality standards, and driving operational efficiency. The ideal candidate is a hands‑on culinary professional with strong leadership skills, attention to detail, and the ability to perform in a fast‑paced, team‑oriented environment. Key Responsibilities Support the daily operations of all kitchen outlets, including the restaurant, café, pool bar, and in-room dining. Assist the Executive Chef in supervising kitchen staff and coordinating food production during service. Ensure consistent food quality, presentation, and adherence to brand and recipe standards. Lead by example in maintaining high standards of cleanliness, organization, and professionalism in the kitchen. Assist with staff scheduling, shift coverage, and labor cost management. Train, mentor, and support the development of kitchen team members. Monitor staff performance and provide real‑time feedback to maintain accountability and efficiency. Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP standards). Oversee inventory management, including ordering, receiving, and proper storage of food and supplies. Minimize waste and control food costs through proper planning and execution. Assist in menu development, recipe standardization, and seasonal updates. Coordinate with front‑of‑house teams to ensure smooth service and guest satisfaction. Step in to lead kitchen operations in the absence of the Executive Chef. Maintain a positive, collaborative, and high-performance kitchen environment at all times. Must‑Have Qualifications Language Requirements: Fluent in English (spoken and written). Proficiency in additional languages such as Spanish is a plus. Technical Skills: Strong knowledge of kitchen operations, food safety standards, and inventory management systems. Preferred Qualifications (Not Required) Culinary degree or formal culinary training Experience in high-volume or upscale dining environments Familiarity with kitchen management systems and cost control practices Physical Demands Ability to stand and walk for extended periods (up to 8–10 hours per workday) Frequent bending, lifting, and reaching to manage kitchen operations and supplies Must be able to lift and carry up to 50 lbs (e.g., boxes, food products, equipment) Comfortable working in fast‑paced, high‑pressure kitchen environments with exposure to heat, noise, and sharp equipment Manual dexterity and visual acuity to prepare food, operate kitchen equipment, and maintain quality standards Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions #J-18808-Ljbffr STAY Hospitality