Sous Chef

Rochester, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Exact $20.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Hotel Room Discounts

Food and beverage discounts

Professional development opportunities

bonus potential

Job Description

DelMonte Hotel Group is a prominent leader in the hospitality industry, renowned for its commitment to delivering exceptional guest experiences and fostering a supportive and inclusive work environment. With a legacy of excellence in hotel management and operations, DelMonte Hotel Group operates a diverse portfolio of properties that blend comfort, luxury, and personalized service. The company places strong emphasis on professional growth and career advancement, making it an attractive employer for individuals passionate about hospitality. Known for cultivating a workplace culture that feels like home, DelMonte Hotel Group values integrity, teamwork, and a dedication to exceeding guest expectations, ensuring that each associate finds a rewarding and enriching career path within the organization.

The role of Sous Chef at DelMonte Hotel Group is integral to maintaining the high culinary standards and operational efficiency that define the brand. This full-time position offers competitive compensation starting at $20.00 per hour, with additional opportunities for overtime and bonuses based on performance and experience. The Sous Chef will play a pivotal role in supporting the Executive Chef by directly supervising and mentoring kitchen associates while ensuring compliance with food safety and quality standards. Responsibilities include menu development, food preparation oversight, inventory management, and participation in catering event coordination. This position requires a candidate who is self-motivated, organized, and possesses excellent communication skills, capable of handling administrative tasks as well as the dynamic environment of a professional kitchen.

As a Sous Chef, you will oversee daily kitchen operations, lead and develop culinary staff, and uphold the brand’s quality and safety standards. Your leadership will contribute directly to enhanced guest satisfaction through the delivery of well-prepared, high-quality meals. The role also calls for strategic thinking to manage food costs and departmental profitability while fostering a collaborative and motivated kitchen team. Moreover, you will ensure that all opening and closing procedures are meticulously followed, and that the kitchen and storage areas maintain the highest standards of cleanliness and organization.

Joining the DelMonte Hotel Group means becoming part of a family-oriented company that values each team member's contributions and supports ongoing professional development. The employer offers comprehensive benefit packages for full-time employees, hotel room discounts worldwide, food and beverage discounts, and numerous opportunities for career growth. The company is an equal opportunity employer committed to fostering diversity and inclusiveness in its workforce. If you have a passion for culinary excellence and a drive for leadership in a reputable hospitality environment, the Sous Chef role at DelMonte Hotel Group is an exciting and rewarding opportunity to advance your career.

Job Requirements

2 to 4 years related experience in culinary or related professional area
bachelor's degree (B. A.) or equivalent from four-year college or university
or equivalent combination of education and experience
strong work ethic
excellent communication skills
ability to establish rapport with colleagues
solid organizational skills
time-management skills
prioritization skills

Job Qualifications

2 to 4 years related experience in culinary or related professional area
Bachelor's degree (B. A.) or equivalent from four-year college or university
or equivalent combination of education and experience
solid organizational, time-management and prioritization skills
excellent communication skills
strong interpersonal skills with the ability to establish rapport with colleagues

Job Duties

Direct, train and mentor all associates
assign duties and shifts to associates and observe performance to ensure adherence to hotel policies and established operating procedures
write and develop menus, feature offerings, usage records, quality standards and presentation standards in coordination with the Executive Chef
prepare and cook food according to standards and monitor food production of associates
ensure opening and closing procedures are completed per checklists
ensure compliance with food safety and handling policies and procedures
complete monthly food inventory in coordination with purchasing department
monitor food production, ordering, cost, quality and consistency to ensure budgeted food cost percentage and department profitability is achieved
assist at any and all stations in the kitchen as needed
ensure that same day or advance prep for any and all stations is complete
assist with coordination of the details of catering events with the appropriate management and staff
ensure all brand standards and initiatives are implemented and followed
attend staff meetings to discuss company policies and guest complaints, and to make recommendations to improve service and ensure more efficient operation
ensure effective departmental communication through logs, daily stand up meetings and monthly department meetings
perform a variety of administrative tasks including maintaining an accurate inventory of supplies, maintaining department budget, processing department payroll and handling any accounting and purchasing functions
maintain up to date records and files
provide information pertaining to hours and available services of the hotel such as restaurant, lounge, room service
ensure the cleanliness of the Kitchen, storage rooms and surrounding areas