Sous Chef - Colcord

Oklahoma City, OK, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $46,400.00 - $62,700.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

Colcord Hotel, a Curio Collection Hotel by Hilton, is an iconic boutique hotel located in the heart of downtown Oklahoma City. Known as the city’s first skyscraper, this historic establishment blends timeless elegance with modern luxury, offering guests a unique and memorable experience. The hotel features 108 stylish guest rooms and is home to the award-winning Flint Restaurant. Colcord Hotel prides itself on delivering personalized service and hospitality excellence, creating a culture-driven environment where history meets innovation. The hotel's commitment to providing exceptional guest experiences makes it a distinguished destination in the Oklahoma City hospitality scene.

The role available at Colcord Hotel is a senior leadership culinary position with significant responsibilities. The candidate will be expected to act as the kitchen lead in the Executive Chef's absence and support the senior leadership team by taking on key management duties. This involves overseeing and coordinating all culinary operations, ensuring high standards of food quality, consistency, and safety. The role demands a proactive manager who can foster collaboration between culinary and other hotel departments, providing guidance and training to kitchen staff. The successful candidate will be responsible for supervising hourly kitchen employees, managing food production, cost control, and quality assurance daily. They will also play an essential part in employee development by training and coaching cooks, maintaining a clean, safe kitchen environment, and enforcing all health and safety protocols.

This position requires someone with a strong culinary background, excellent leadership skills, and the ability to work effectively in a fast-paced, customer-oriented environment. The candidate should possess in-depth knowledge of kitchen operations and be skilled in handling unexpected challenges in the kitchen. This role offers the opportunity to work in a prestigious and historic hotel renowned for its dedication to culinary excellence and guest satisfaction. At Colcord Hotel, team members are valued for their loyalty, dedication, and commitment to a positive and professional workplace culture. Embracing these values enables the culinary team to continue setting high standards and contributing to the hotel’s outstanding reputation in the hospitality industry.

Job Requirements

Ability to work standing for extended periods
capable of reaching, stooping, or crouching repeatedly
manual dexterity for handling kitchen tools and utensils
adequate visual abilities for quality food preparation and safety
sense of smell and taste to ensure food quality

Job Qualifications

Proficient in English (bilingual Spanish a plus)
ability to read, understand, and write reports with proper grammar and punctuation
culinary education or equivalent job training and hotel culinary experience
at least 3 years of high-volume cooking experience
in-depth knowledge of kitchen operations
proficient in general computer skills
strong leadership, organizational, interpersonal, and communication skills
self-starter with problem-solving abilities
committed to exceeding guest expectations in a fast-paced environment
capable of producing consistent, high-quality products in a timely manner

Job Duties

Act as kitchen lead in Executive Chef's absence
support senior leadership by assuming key management responsibilities
serve as liaison between culinary division and other hotel departments
supervise and guide kitchen staff on food preparation and quality standards
train cooks on recipes and encourage continuous culinary improvements
manage hiring, scheduling, payroll, training, coaching, and evaluating kitchen employees
update kitchen staff on policies and procedures
monitor daily food production, ordering, cost, and quality
discuss food cost reports with kitchen and F&B staff
prepare production lists to control food costs and prevent spoilage
troubleshoot unusual kitchen situations
review finished food products for quality
oversee kitchen hygiene, safety, and equipment maintenance
enforce safety procedures in food service areas
organize departmental meetings, training, and goal setting
provide positive leadership and employee counseling
demonstrate loyalty, dedication, confidentiality, and cooperation with team members
maintain professional grooming and uniform standards