Sous Chef

The Rose Hotel is a distinguished boutique hotel renowned for its edgy, social, and dynamic atmosphere. Reflecting fine-art inspiration, this luxury property stands out as a retreat where guests can indulge in unique signature experiences and create unforgettable memories. Emphasizing creativity, spontaneity, and an ever-changing environment, The Rose Hotel combines elegance with refreshing nonconformity, making it a prime destination for travelers seeking more than just accommodation. With a vibrant social scene and artistic flair, the hotel fosters connections that go beyond the ordinary, blending luxury with a distinct cultural and personal touch.

As a luxury full-service property, The Rose Hotel offers a comprehensive range of amenities and dining experiences designed to satisfy the most discerning guests. The establishment prides itself on maintaining a culture of excellence and innovation, driven by a dedicated and passionate team. Known for hospitality that goes above and beyond, The Rose Hotel is committed to sustainable growth through strategic acquisition and development, ensuring continuous enhancement of its guest offerings and overall brand presence worldwide.

The Sous Chef role at The Rose Hotel is a pivotal leadership position within the culinary department, reporting directly to the Executive Chef. This role demands both culinary expertise and strong management skills to ensure that kitchen operations are conducted flawlessly across all dining venues and events. The Sous Chef acts as the right hand to the Executive Chef, supervising kitchen activities to uphold the highest standards of food quality, presentation, and consistency. Excellence in food preparation and a keen eye for detail are essential to this role, as well as fostering a culture of teamwork and ongoing professional development among culinary staff.

This role is ideal for culinary professionals who have a passion for fine dining and luxury hospitality and who thrive in high-pressure, fast-paced environments. The Sous Chef will be responsible for executing precise culinary techniques, managing food safety protocols, and supporting menu innovation and development. The position offers the opportunity to lead a diverse team and contribute significantly to the guest dining experience, ensuring each dish reflects The Rose Hotel's commitment to quality and unique presentation.

In addition to the culinary and operational responsibilities, the Sous Chef ensures compliance with food safety regulations, including HACCP standards, while maintaining cleanliness and organization within the kitchen. The role demands physical stamina, mental acuity, and the ability to multitask effectively. Ideal candidates will have experience in luxury hotels or fine dining settings, possess relevant certifications, and demonstrate a continuous desire to learn and elevate their culinary craft.

The Rose Hotel provides a competitive compensation package and a comprehensive benefits program. Employees enjoy paid time off, health and retirement benefits including 401(k) with matching, and exclusive hotel discounts worldwide. The company culture promotes growth and development, supporting team members to expand their skills and advance within the hospitality industry.

This is a full-time position with flexible scheduling requirements to accommodate the dynamic needs of the hotel, including night shifts, weekends, holidays, and occasional overtime. The Sous Chef is a critical team member dedicated to contributing to a high-standard culinary operation, ensuring guest satisfaction, and embodying the unique spirit of The Rose Hotel’s brand.