Sous Chef

Sous Chef Position at Sorelle

We are seeking a skilled and inspiring Sous Chef at Sorelle to lead banquet culinary operations for weddings, social events, and corporate gatherings. This role is pivotal in ensuring the seamless execution of high-end events, maintaining culinary excellence, and fostering a culture of respect, hospitality, and continuous learning. The Sous Chef will oversee the Sorelle Cook team, collaborate on menu development, and ensure that every dish reflects The Cooper's commitment to elevated guest experiences.

Culinary Leadership & Execution

• Lead the preparation and execution of banquet menus, including plated dinners, buffets, and specialty stations.
• Ensure consistency in flavor, presentation, and portioning across all event dishes.
• Supervise mise en place and prep schedules for banquet functions.
• Innovate and refine menu offerings in collaboration with the Chef de Cuisine and Executive Sous Chef.

Event Operations & Guest Experience

• Oversee culinary setup, service, and breakdown for events.
• Ensure timely execution aligned with event timelines and guest expectations.
• Participate in tastings, planning meetings, and client consultations as needed.
• Maintain a strong understanding of luxury service standards and current culinary trends.

Team Development & Communication

• Supervise and mentor Cook 1s, Cook 2s, and culinary interns.
• Foster a respectful and inclusive kitchen culture focused on growth and excellence.
• Communicate clearly and effectively with culinary and service teams.
• Provide feedback and coaching to support team development.

Sanitation & Compliance

• Uphold all food safety and sanitation protocols, including HACCP standards.
• Ensure proper labeling, storage, and rotation of ingredients.
• Maintain The Cooper's brand standards for cleanliness and personal appearance.

Qualifications

• Minimum 4 years of experience in banquet or luxury hotel kitchens, with at least 1 year in a supervisory role.
• Strong leadership and organizational skills.
• Culinary degree or formal training preferred.
• ServSafe Certification required.
• Proficient in managing high-volume prep and service across multiple meal periods.
• Excellent knife skills and familiarity with professional kitchen equipment.
• Ability to work evenings, weekends, and holidays as needed.
• Positive, collaborative mindset with a passion for hospitality.

Physical Demands

• Ability to work in varied temperatures (freezers to hot kitchens).
• Must stand for extended periods and move quickly in a fast-paced environment.
• Lift, push, and pull up to 70 lbs occasionally.
• Manual dexterity and visual acuity for food preparation and safety.