Executive Sous Chef

Missions The Executive Sous Chef is the second‑in‑command in our kitchen, just below the Executive Chef. The term "sous" comes from the French word for "under," so the Sous Chef’s role is to assist the Executive Chef in running the kitchen smoothly. Profile Supervising kitchen Hoteliers: manage other kitchen team members, including line cooks, prep cooks, and dishwashers. Ensure that everyone is performing their duties correctly and efficiently. Food Preparation: oversee and directly participate in the preparation of meals, ensuring that dishes are made according to the restaurant’s standards. Quality Control: monitor portion control, food quality, inventory, proper food storage, food freshness, departmental recycling, and culinary labor costs under direction of the Executive Chef. Inventory Management: responsible for maintaining inventory levels, placing orders for supplies, and ensuring that ingredients are fresh and stocked. Training and Mentoring: train and coach new hoteliers and develop the skills of junior chefs and line cooks. Handling Operations: in the absence of the executive chef, take charge of the kitchen and make decisions regarding food preparation, timing, and plating. Health and Safety Compliance: ensure that kitchen operations comply with health codes and maintain cleanliness and safety in the kitchen and prep areas. Monitor that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain‑marie, hot and cold cabinets etc. are spotless and cleaned daily. Verify that received goods are according to hotel standards. Demonstrate positive leadership characteristics which inspire team members to meet and exceed standards and promote empowerment. Build morale and spirit, interact positively with guests, and take action to resolve problems to the satisfaction of all parties involved. Ensure that personal appearance and hygiene standards are an example for the team and reflect a professional image for our guests. Inspire an elevated level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality. What You Bring Minimum 5 years 5‑star culinary experience in a similar capacity. Culinary degree or diploma from a reputable, recognized culinary institute. Previous experience in a renowned upscale restaurant and/or hotel required. Fluent in English; other languages considered an asset. Full‑time position. Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays. Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs. repeatedly during a shift. Frequent heat exposure, standing, talking, walking, grasping, using hearing acuity, seeing near, using depth perception, stooping, doing repetitive motions, bending, speaking clearly and hearing conversation. Benefits Competitive salary Employer‑paid health benefits package 401(k) plan matching program Comprehensive overall compensation package (PTO, holidays) Excellent training and development opportunities with Oetker Hotels Complimentary Hotelier meals Complimentary dry cleaning The Vineta Hotel is an Equal Opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the EEOC is The Law information poster please visit this website – #J-18808-Ljbffr