Sous Chef - Weathervane Restaurant

The Sous Chef assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant’s reputation for excellence. Duties & Responsibilities Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well‑organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front‑of‑house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Qualifications Proven experience as a Sous Chef or senior station chef in a high‑volume, fast‑paced restaurant environment. Culinary degree or equivalent professional training preferred. Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles. Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture. Excellent organizational and time management skills, with the ability to multitask and prioritize effectively. Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards. Passion for quality food, creativity, and staying updated with industry trends and innovations. Ability to thrive in a fast‑paced, high‑pressure environment while maintaining attention to detail. Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests. Must possess, or be able to obtain, valid food safety certification upon hire Medical, Dental, Vision, Life, and Short‑Term Disability insurance available #J-18808-Ljbffr Hotel Investment Services