Sous Chef

We are seeking an experienced Sous Chef to supervise kitchen associates, develop menus, manage food safety, oversee food cost, and maintain department operations. Job Responsibilities Direct, train and mentor all kitchen associates. Assign duties and shifts, monitor performance to ensure adherence to hotel policies and operating procedures. Write and develop menus, feature offerings, usage records, quality standards and presentation standards in coordination with the Executive Chef. Prepare and cook food according to standards and monitor food production. Ensure opening and closing procedures are completed per checklists. Ensure compliance with food safety and handling policies and procedures, including use dates, temperature of appliances and food. Complete monthly food inventory in coordination with the purchasing department. Monitor food production, ordering, cost, quality and consistency to achieve budgeted food cost percentages and department profitability. Assist at any and all stations in the kitchen as needed, ensuring same‑day or advance prep is complete. Coordinate catering event details with appropriate management and staff. Implement all brand standards and initiatives. Attend staff meetings to discuss company policies and guest complaints, making recommendations to improve service and efficiency. Maintain effective departmental communication through logs, daily stand‑up meetings and monthly department meetings. Handle administrative tasks including inventory of supplies, budget maintenance, payroll processing and accounting/purchasing functions. Maintain up‑to‑date records and files. Provide information on hours and available services of the hotel (restaurant, lounge, room service). Ensure cleanliness of the kitchen, storage rooms and surrounding areas. Job Requirements Self‑motivated, strong work ethic, drive to exceed expectations. Excellent communication and interpersonal skills; ability to establish rapport with colleagues. Specific Qualifications For The Role 2‑4 years of related culinary or professional experience. Bachelor’s degree (B.A.) or equivalent from a four‑year college or university; or an equivalent combination of education and experience. Solid organizational, time‑management, and prioritization skills. Benefits Competitive compensation: $20.00 – $26.00 per hour based on experience (plus overtime & bonus potential). Comprehensive benefit package. Hotel room discounts at locations worldwide. Discounts on food and beverages. Professional development and advancement opportunities. #J-18808-Ljbffr DelMonte Hotel Group