Sous Chef

This job opening is for a key leadership position within a distinguished culinary operation, likely part of a prominent hotel or resort known for delivering exceptional food service and guest experiences. The establishment focuses on providing a wide variety of culinary offerings, including buffets, a la carte dining, banquets, and special functions, ensuring that every detail from menu creation to execution meets the highest standards. The company is committed to maintaining excellence in culinary arts, safety, hygiene, and customer satisfaction, and it prides itself on employing well-trained, professional teams dedicated to upholding these values. Employment is contingent upon successful completion of background and drug screening, underscoring the company's commitment to safety and integrity.

The role primarily involves managing all culinary operational responsibilities in the absence of the Executive Chef, making this a critical leadership position requiring both administrative and hands-on management skills. The position includes supervising kitchen staff and coordinating food production across multiple outlets including buffets, banquets, room service, and bar menus. This involves assisting with menu development, costing, and standardization to ensure consistency and profitability. The culinary manager will also play an integral role in food safety, ensuring kitchen environments comply with all local and state regulations while maintaining exceptional cleanliness and sanitation standards.

Further responsibilities include assisting with human resource functions such as record keeping, employee counseling, hiring recommendations, disciplinary processes, and performance evaluations. The individual will need to maintain constant communication with front of house teams to guarantee seamless service delivery and optimal guest satisfaction. Mastery over inventory management, cost control, scheduling, and production forecasting is required to optimize resources and enhance operational efficiency.

This position demands strong organizational skills, a proactive approach to problem-solving, excellent communication abilities, and the capacity to operate under pressure while maintaining a professional and courteous demeanor. Candidates are expected to have a culinary degree or ACF certification, with a minimum of five years related experience, including three years in a supervisory role. Proficiency with industry-related software such as Delphi, Kronos, and property POS systems is essential for administrative and operational reporting tasks.

The successful candidate will be a passionate leader who can motivate and develop kitchen staff, driving team performance and fostering a positive working environment. They must embrace flexibility in scheduling, including working evenings and weekends, and demonstrate a strong commitment to continuous improvement in culinary practices. This role represents an exciting opportunity for experienced culinary professionals looking to advance their careers within a reputable and dynamic hospitality environment.