Sous Chef

Come Join the Waterford Hotel Group Team!! At Waterford Hotel Group we pride ourselves on cultivating a workplace that feels like home and brings out the best in you, each and every day. We will celebrate your successes, appreciate your strengths, and offer an environment where each of us can truly be ourselves. We provide competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement. Come for a JOB, stay for a CAREER. Position Summary The Sous Chef assists the Executive Chef in overseeing all culinary operations across multiple hotel outlets, including breakfast, lunch and dinner, in-room dining, concierge, and banquet events. This position ensures consistent food quality, presentation, and adherence to Marriott brand standards, while leading and developing a team of culinary professionals to deliver exceptional guest experiences. This is a hands‑on leadership role requiring a high level of visibility and active participation in the day‑to‑day culinary operation. The Sous Chef is expected to lead from the kitchen floor by working stations, assisting during peak service, coaching associate's in real time, and ensuring all culinary and stewarding areas operate efficiently Job Responsibilities: Culinary Operations Assist the Executive Chef with the daily management of all culinary operations. Supervise food preparation and production to ensure consistency, quality, presentation, and portion control. Work side‑by‑side with cooks during meal periods by operating stations on the line as business demands require. Assist with prep production, banquet production, employee cafeteria production, and outlet service production. Ensure all food is prepared according to recipes, specifications, and food safety standards. Monitor line setup, production, and service to ensure efficient execution during all meal periods. Support banquet operations and special events by coordinating food preparation and staffing. Ensure all stations are properly stocked, organized, and prepared for service. Leadership & Team Development Lead, coach, and motivate cooks, stewards, and kitchen associates through daily supervision and hands‑on leadership. Train associates on Marriott standards, recipes, sanitation, safety procedures, and proper equipment usage. Conduct daily shift meetings to communicate priorities and expectations. Assist with scheduling to meet business demands while controlling labor costs. Provide continuous coaching, performance feedback, and corrective action when necessary. Promote teamwork and maintain a respectful, professional workplace culture. Ensure communication is fluid between Kitchen Leadership and line level associates. Closing Responsibilities The Sous Chef is responsible for ensuring all kitchen areas are properly closed at the end of each shift. This responsibility includes personally inspecting each area prior to leaving the property. Areas of responsibility include: Production Line Verify all food is properly wrapped, labeled, dated, and stored according to HACCP standards. Ensure all equipment is cleaned and shut down properly. Confirm cooking surfaces, grills, fryers, ovens, refrigeration units, and small equipment are cleaned. Verify prep lists and production needs are communicated for the following shift. Ensure floors are swept and mopped. Confirm garbage and recycling are removed appropriately. Ensure all chemicals are stored safely. Ground Floor Dish Area Verify all dishes, utensils, pots, pans, and equipment have been completely washed and stored. Ensure dish machines are cleaned, drained, and shut down. Confirm floors, drains, sinks, and surrounding areas are cleaned and sanitized. Verify trash removal and chemical storage. Third Floor Banquet Dish Area Ensure banquet dishwashing operations are completed following all events. Verify banquet equipment is cleaned and returned to designated storage areas. Confirm dish machines are cleaned and shut down properly. Inspect floors, drains, trash removal, and sanitation standards. Employee Cafeteria Ensure serving lines are broken down, cleaned and sanitized. Verify food is stored or discarded according to food safety standards. Inspect refrigeration, hot holding equipment, and preparation areas. Confirm all equipment is shut down safely. Ensure floors, sinks, tables, and storage areas are cleaned. Ensure garbage is removed, and sanitized. Ensure all tables are sanitized. Ensure all floors are maintained Final Kitchen Walkthrough Prior to the end of each shift, the Sous Chef will complete a final inspection to ensure: All closing checklists have been completed. All sanitation standards are met. Equipment has been properly cleaned and secured. Refrigeration doors are closed and temperatures verified. Food is properly labeled and stored. Floors throughout the kitchen are clean and free of hazards. Lights, gas, and non‑essential equipment are turned off. Kitchen is secure and ready for the following shift. Any deficiencies are corrected before associates leave for the day. The Sous Chef is accountable for the overall condition of the kitchen at the close of each shift. Food Safety & Sanitation Maintain compliance with Marriott food safety standards and all local, state, and federal health regulations. Ensure proper HACCP procedures are followed. Conduct routine sanitation inspections. Maintain proper food rotation (FIFO). Monitor product temperatures and storage practices. Ensure associates maintain proper personal hygiene and uniform standards. Financial Responsibilities Assist with inventory management. Monitor food waste and implement waste reduction initiatives. Assist with food cost controls and portion management. Help manage labor costs through effective scheduling and productivity. Ensure proper storage and security of food products. Communication Communicate effectively with culinary leadership and other hotel departments. Coordinate with Banquets, Restaurants, Stewarding, and Purchasing to ensure smooth operations. Maintain accurate shift logs and communicate operational concerns to the Executive Chef. Foster a collaborative and professional working relationship with Front of House leadership to ensure seamless daily operations and an exceptional guest experience. Maintain open, timely, and effective communication with Restaurant Managers, Banquet Managers, and other operational leaders throughout each shift. Communicate all menu changes, daily features, limited availability, and 86'd items promptly to Front of House management and service teams to ensure accurate guest communication and prevent service disruptions. Maintain regular communication with the Engineering Department regarding any equipment malfunctions, facility issues, or safety concerns within all culinary areas. Safety Promote a safe work environment. Ensure associates follow proper lifting, knife safety, and equipment procedures. Report accidents and unsafe conditions immediately. Ensure compliance with OSHA and Marriott safety standards. Qualifications Minimum 3–5 years of progressive culinary leadership experience in a full‑service hotel, resort, or high‑volume restaurant. Previous supervisory or management experience required. Hotel experience preferred Culinary degree or equivalent professional experience preferred. ServSafe Food Protection Manager Certification (or ability to obtain). Strong knowledge of food preparation, sanitation, inventory control, and labor management. Excellent leadership, organizational, and communication skills. Ability to lead multiple culinary outlets simultaneously. Ability to work evenings, weekends, holidays, and flexible schedules based on business demands. Physical Requirements Ability to stand and walk for extended periods. Frequently lift and carry up to 50 pounds. Ability to work in hot, cold, and humid kitchen environments. Ability to bend, stoop, kneel, climb, and reach frequently. Performance Expectations A successful Sous Chef consistently demonstrates: Strong leadership by example Commitment to Marriott service excellence Accountability for kitchen cleanliness and organization High-quality food execution Cost‑conscious decision‑making Effective associate development Thorough completion of all closing responsibilities Continuous communication with the Executive Chef and culinary leadership This position plays a critical role in maintaining operational excellence and ensuring every kitchen area—including the production line, both dishwashing operations, and the employee cafeteria—is fully prepared for the next day's service through consistent execution of all closing procedures. Waterford Health and Wellness Health Insurance is available on the first of the month after hire! We value the health and wellness of you and your family. Full time associates can enroll in medical, dental and vision coverage and part‑time associates averaging 17.5 hours a week can enroll in dental and vision coverage. Everyone’s needs are different and there is something for everyone with numerous supplemental insurances to choose from. We know that life gets in the way, and YOU deserve to recharge. Full‑time associates receive paid time off within the first 90 days of employment. We also offer paid holidays for eligible associates. If you stick with us for five years or more, enjoy paid days off for your Birthday and Employment Anniversary date! EXCITING EXTRAS On Demand Pay- Why wait for pay day – get your pay when you need it24/7. Pet Insurance- We cover the whole family, and all associates are eligible for discounted pet insurance. 401k Plan- Nobody wants to work forever, start planning for your future now. Hotel Discounts- It’s one of the biggest industry perks. Shoes for Crews- All associates are eligible for a shoe subsidy through Shoes for Crews. For more information, please visit our website at waterfordhotelgroup.com EOE/M/F/D/V Source: Hospitality Online #J-18808-Ljbffr