Sous Chef

HMSHost Corporation is a leading global provider of food and beverage services for travelers, operating in airports, highways, and other travel venues. With a strong commitment to customer satisfaction and culinary excellence, HMSHost delivers diverse dining experiences across various locations, including the Louisville Airport. As part of a well-established company that values employee growth, diversity, and inclusion, HMSHost offers numerous benefits to its team members, including health, dental, and vision insurance, generous paid time off, holiday pay, meal and transportation benefits, and more. They also provide a 401(k) retirement plan with company match, company-paid life insurance, tuition reimbursement, an employee assistance program, training with exciting career growth opportunities, and a referral program with bonus incentives. The compensation for the Sous Chef position at Louisville Airport ranges from $54,847 to $64,525 annually, highlighting the company’s commitment to rewarding its workforce competitively.

The role of the Sous Chef at HMSHost in Louisville Airport is essential to the success of the kitchen’s operations. This position involves assisting with the oversight of a kitchen characterized by difficult to complex operations and managing the kitchen’s food production processes. Reporting typically to the Restaurant Chef, the Sous Chef is responsible for helping lead the team in food preparation, seasoning, cooking, and supervising kitchen staff to ensure seamless day-to-day functioning. This role is pivotal in maintaining high standards for food quality, safety, and sanitation by enforcing proper handling practices and adhering strictly to HACCP procedures.

Moreover, the Sous Chef collaborates in menu planning, inventory management, and supply control to optimize cost efficiency and maximize sales and profitability. Daily responsibilities also include ensuring compliance with company and franchise operational standards, regulatory requirements, and brand quality expectations. Acting as a resource for problem-solving complex kitchen issues, the Sous Chef plays a key leadership role in hiring, training, performance management, and fostering positive team relations. The job demands excellent managerial skills, including delegation, issue resolution, coaching, and motivating kitchen staff, thus serving as a change agent within the organization.

Candidates for this role are expected to have a high school diploma or GED, with preferred post-secondary culinary training and brand certification considered advantageous. A minimum of 3 to 5 years of experience in kitchen operations and staff supervision is required, along with certification in Serve Safe Management. The ideal candidate demonstrates strong organizational and time management skills, effective communication abilities, and a proactive approach to managing multiple projects and issues. HMSHost is an equal opportunity employer committed to maintaining a diverse workforce and drug-free workplace.