Sous Chef

Sous Chef

The Sous Chef reports directly to the Executive Chef and collaborates on menu planning and development, productivity, menu-cost controls and ordering processes to ensure production meets business levels. The Sous Chef must possess a strong culinary foundation and working knowledge of the techniques connected to the hotel's food and beverage concepts. You will be expected to work any station, mentor a team of culinarians and balance hands-on execution with leadership responsibilities. The ability to act as a soldier is as important as being a general. This role requires organization, consistent communication, humility and genuine care for both the food being created and the people responsible for executing it.

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have a strong culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more.

Three or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant. Passion for culinary arts, experience in a wide range of cuisines is a plus. Basic skills in Microsoft Excel and Word to create spreadsheets and proposals. Adaptable interpersonal communication skills to address all employee levels of the hotel. Proficiency of the English language in reading, writing and verbal communication. Ability to calculate basic math principles to meet proper menu ingredients and perform inventory. Ability to work in a fast-paced environment for extended periods of time to meet high volume business. Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. Ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc. Ability to stand or walk for prolonged periods to cook required menu items. Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers.

Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.