Sous Chef

The hiring organization is a reputable hospitality company known for its commitment to excellence in the culinary arts and guest satisfaction. Operating within the upscale and high-volume food service industry, this company is dedicated to maintaining high standards through sustainable practices, quality food preparation, and exemplary guest service. The company fosters a supportive work environment that values growth and development, offering a clear advancement path from Executive Sous Chef to Chef, and ultimately Executive Chef, for those who demonstrate leadership and culinary expertise.

The available role is for an Assistant Executive Chef, responsible for supporting the Executive Chef in food preparation and overseeing kitchen operations to ensure compliance with established food quality, guest service, and sustainability standards. This full-time position involves a dynamic work environment that requires hands-on management of kitchen staff, budgeting, and recipe development. The Assistant Executive Chef will play a critical role in maintaining brand standards and core values, managing both people and processes in an effort to deliver exceptional dining experiences.

In this role, you will interview, select, train, schedule, coach, and support kitchen associates to ensure consistent performance aligned with hotel or brand standards. You will oversee the preparation and production of menus, development, and execution of recipes, while also managing kitchen operations and assigned staff. Ensuring that all culinary staff prepare menu items following recipes and yield guides in accordance with departmental standards is a key responsibility, as is the development of new menu items and the creation and testing of recipes.

Training and evaluation of personnel are integral parts of this role, focusing on the proper use of standard kitchen equipment, tools, techniques, and skills. Supervision of kitchen personnel includes ensuring that cooking methods, garnishes, and portion sizes meet prescribed standards. Managing budgets, monitoring costs, and containing unnecessary expenditures are vital to maintaining operational efficiency and profitability.

The Assistant Executive Chef will also be expected to advance the skills of their team members to accomplish departmental and organizational goals. Performance reviews and evaluations for all direct reports, including introductory and annual reviews, are part of the job. Maintaining an open-door policy to address team member issues and concerns promptly fosters effective communication and team cohesion. Additionally, you will conduct monthly divisional or departmental staff meetings to ensure alignment and continuous improvement.

Sustainability is a significant focus area, with adherence to the EarthView program's guidelines being mandatory. Safe work habits, including the use of protective safety equipment and compliance with MSDS and OSHA standards, are critical components to protecting both staff and guests. Other duties as assigned by management will include adaptive responsibilities that support overall kitchen and organizational success.

Work schedules vary and include holidays and weekends, reflecting the nature of the hospitality industry. The physical demands of the job require prolonged standing, walking, lifting up to 50 pounds, bending, reaching, and other movements necessary to effectively manage kitchen operations. The organization strongly believes in values that center on people, service, excellence, agility, and accountability, creating a purposeful and empowering workplace for all team members.