Sous Chef

Oklahoma City, OK, USA|

Job Overview

Job Description

The Fordson Hotel is a distinguished hospitality establishment renowned for its commitment to excellence, offering guests a wide range of experiences through its diverse culinary outlets including the main restaurants, Bodega, Pool Bar, banquet services, catering, and special events management. The hotel combines luxury with authentic service, creating memorable dining experiences for both casual visitors and special event attendees. With a vibrant atmosphere that encompasses fine dining and relaxed poolside leisure, the Fordson Hotel stands as a beacon of quality in the hospitality industry, continuously innovating and elevating its culinary offerings.

The Sous Chef at the Fordson Hotel is a pivotal hands-on culinary leader working directly under the Executive Chef to oversee and streamline the daily culinary operations across all food and beverage outlets within the hotel. This role demands a blend of strategic oversight and active participation in kitchen activities, ensuring that all meals meet exceptional quality standards and that service is flawlessly executed. The Sous Chef is responsible for upholding rigorous food safety standards, maintaining cost controls, enhancing team creativity and skill development, and fostering an environment that promotes an outstanding guest experience. When called upon to serve as Chef on Duty, this position assumes full responsibility for the culinary team and operational decisions, including troubleshooting and problem resolution in real-time. This role is not only about leadership but also about mentorship, as the Sous Chef must effectively train and inspire kitchen staff to achieve their best performance and adhere to the hotel's prestigious culinary standards.

Key duties encompass managing labor scheduling, ensuring food cost control through inventory and waste management, and supporting culinary innovation through menu development and testing. The Sous Chef plays a critical role in special event planning such as banquets and catering, ensuring precision in menu execution and coordination among all departments involved. The ability to maintain an organized kitchen and a positive team environment, while adapting swiftly to changes in business volume or guest needs, distinguishes the ideal candidate for this challenging yet rewarding position. This role requires excellent communication and leadership skills, culinary expertise, and a deep commitment to quality and service excellence. Overall, this position offers an exciting opportunity for culinary professionals seeking to advance their career within a dynamic and esteemed hospitality setting.

Job Requirements

Culinary degree or equivalent
Minimum 3 years of experience in a professional kitchen
Prior experience in a supervisory or leadership role
Knowledge of food safety regulations
Ability to work flexible hours including weekends and holidays
Physical ability to stand for long periods and perform kitchen duties
Strong teamwork and communication skills

Job Qualifications

Culinary degree or equivalent experience
Proven leadership experience in a culinary role
Strong knowledge of food safety and sanitation standards
Excellent organizational and time management skills
Ability to work well under pressure and multitask
Strong communication and interpersonal skills
Experience with menu development and food cost control
Competency in staff training and team development
Familiarity with banquet and event catering operations
Ability to maintain high standards of food quality and presentation

Job Duties

Oversee daily kitchen operations across assigned outlets and events
Serve as Chef on Duty and take ownership of culinary operations
Lead pre-shift lineups, assign responsibilities, and communicate priorities
Remain actively engaged on the floor and cooking line during service
Work closely with front-of-house leadership to manage ticket times and guest requests
Respond to call-offs and operational challenges
Ensure all food is prepared according to approved recipes and standards
Conduct quality checks throughout preparation and service
Support menu development and tastings
Supervise and develop culinary team members
Train team members on recipes, stations, and safety procedures
Provide clear direction and hold team members accountable
Assist with scheduling and manage daily labor
Help maintain food cost through accurate ordering and waste reduction
Complete administrative tasks like inventories and temperature logs
Protect hotel assets and ensure proper use of equipment
Review Banquet Event Orders and participate in meetings
Develop and communicate production plans for banquets and catering
Coordinate with banquet, stewarding, and front-of-house teams