Sous Chef

Job Title: Sous Chef 

Department: Food and Beverage 

Supervisor: Executive Chef, Kitchen Manager, Food and Beverage Manager, and/or Director 

Summary 

The Sous Chef supports the Executive Chef and Food & Beverage leadership in the daily operations of the hotel’s kitchen. This role focuses on assisting with food preparation, maintaining kitchen standards, and ensuring smooth coordination across culinary functions. The Sous Chef helps to uphold quality, safety, and consistency in all food service areas including restaurants, banquets, and room service. 

Essential Duties and Responsibilities include the following. Other duties may be assigned. 

• Assist with food preparation and presentation to meet established standards. 

• Support the Executive Chef in coordinating kitchen activities and communicating service needs. 

• Monitor inventory levels, assist with receiving and storing supplies, and help maintain stock rotation. 

• Uphold food safety, sanitation, and hygiene protocols throughout the kitchen. 

• Help train and guide kitchen staff under the direction of senior culinary leadership. 

• Maintain cleanliness and organization of kitchen workstations and equipment. 

• Step in to support kitchen operations during peak periods or in the absence of senior chefs. 

Supervisory Responsibilities

This job has no supervisory responsibilities but is required to assist with guiding and training kitchen staff under the direction of department leadership. 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience

Culinary degree a plus. Similar schooling experience with or without degree/certification acceptable. 

At least 6 months’ experience in a similar capacity.

Certificates, Licenses, Registrations 

Current TABC (TX) or RVSP (LA) is required. Current Food Handler’s certificate or ServSafe certification is required 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.