Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
meal benefits
Job Description
Our esteemed hotel is known for its commitment to delivering an exceptional culinary experience aligned with our brand's high standards and guest expectations. As a leading hospitality destination, we prioritize culinary excellence, innovation, and an outstanding guest dining experience. We are currently seeking a dedicated Sous Chef to join our dynamic culinary team and support the Chef de Cuisine in maintaining operational efficiency, quality, and staff development across all food production outlets within our establishment.
The Sous Chef plays an essential role in both the technical and administrative aspects of kitchen operations. This position offers a unique opportunity to contribute to the gastronomic success of our hotel by ensuring all dishes meet quality, consistency, and flavor standards while supporting daily kitchen activities and menu development. The Sous Chef will be responsible for comprehensive oversight including the monitoring of staffing levels, production schedules for breakfast, lunch, dinner, and future preparation periods as well as enforcing strict adherence to uniform, sanitation, and hygiene protocols. Furthermore, this role involves training and mentoring culinary staff, conducting pre-shift meetings, mentoring for performance growth, and ensuring exceptional plate presentation that reflects our brand's quality.
In addition, the Sous Chef will coordinate banquet preparation to assure flawless execution during large-scale events, manage food costs, help reduce waste, and maintain robust inventory controls. Working closely with the Chef de Cuisine, the Sous Chef will also engage in seasonal menu innovations, ensuring creative yet feasible culinary offerings that enhance the guest dining experience. This leadership role requires the ability to act as the primary kitchen leader in the absence of the Chef de Cuisine, upholding seamless kitchen operations and fostering strong cross-department collaboration including front-of-house, stewarding, and banquet teams.
This position demands a professional who is comfortable working in a fast-paced, high-pressure hotel kitchen environment where exposure to various temperatures and kitchen hazards is expected. Physical stamina is vital given the requirement for long working hours, including weekends and holidays. Experience in food safety practices, maintaining cleanliness, proper food storage, and quality control is crucial. The Sous Chef will utilize various cooking equipment such as ovens, grills, stovetops, food slicers, and other utensils fundamental to high-volume kitchen operations.
This role offers the opportunity to elevate culinary standards while contributing to the hotel's reputation for excellence. Candidates should possess both the technical culinary skills and strong leadership abilities to support a collaborative and motivated kitchen team. Our hotel values passion, expertise, and a proactive approach to kitchen management that aligns with expanding our guests' culinary journeys and ensuring consistent delivery of exceptional meals at every service. Join us as Sous Chef and be a key player in our team to inspire, innovate, and execute world-class cuisine in a prestigious hospitality environment.
The Sous Chef plays an essential role in both the technical and administrative aspects of kitchen operations. This position offers a unique opportunity to contribute to the gastronomic success of our hotel by ensuring all dishes meet quality, consistency, and flavor standards while supporting daily kitchen activities and menu development. The Sous Chef will be responsible for comprehensive oversight including the monitoring of staffing levels, production schedules for breakfast, lunch, dinner, and future preparation periods as well as enforcing strict adherence to uniform, sanitation, and hygiene protocols. Furthermore, this role involves training and mentoring culinary staff, conducting pre-shift meetings, mentoring for performance growth, and ensuring exceptional plate presentation that reflects our brand's quality.
In addition, the Sous Chef will coordinate banquet preparation to assure flawless execution during large-scale events, manage food costs, help reduce waste, and maintain robust inventory controls. Working closely with the Chef de Cuisine, the Sous Chef will also engage in seasonal menu innovations, ensuring creative yet feasible culinary offerings that enhance the guest dining experience. This leadership role requires the ability to act as the primary kitchen leader in the absence of the Chef de Cuisine, upholding seamless kitchen operations and fostering strong cross-department collaboration including front-of-house, stewarding, and banquet teams.
This position demands a professional who is comfortable working in a fast-paced, high-pressure hotel kitchen environment where exposure to various temperatures and kitchen hazards is expected. Physical stamina is vital given the requirement for long working hours, including weekends and holidays. Experience in food safety practices, maintaining cleanliness, proper food storage, and quality control is crucial. The Sous Chef will utilize various cooking equipment such as ovens, grills, stovetops, food slicers, and other utensils fundamental to high-volume kitchen operations.
This role offers the opportunity to elevate culinary standards while contributing to the hotel's reputation for excellence. Candidates should possess both the technical culinary skills and strong leadership abilities to support a collaborative and motivated kitchen team. Our hotel values passion, expertise, and a proactive approach to kitchen management that aligns with expanding our guests' culinary journeys and ensuring consistent delivery of exceptional meals at every service. Join us as Sous Chef and be a key player in our team to inspire, innovate, and execute world-class cuisine in a prestigious hospitality environment.
Job Requirements
- High school diploma or equivalent
- Culinary degree or professional certification preferred
- Minimum of 3 years experience in a similar sous chef or kitchen leadership role
- Knowledge of food safety and sanitation regulations
- Physical ability to perform kitchen duties including standing for long periods and lifting up to 25 pounds
- Availability to work flexible hours including weekends and holidays
- Strong communication and teamwork skills
- Ability to operate kitchen equipment safely
Job Qualifications
- Proven experience as a sous chef or similar role in a hotel or high-volume kitchen
- Culinary degree or equivalent professional training
- Strong knowledge of kitchen equipment, sanitation, and food safety standards
- Excellent leadership and team management skills
- Ability to supervise and mentor kitchen staff
- Familiarity with banquet and large-scale event kitchen operations
- Skills in menu planning and recipe standardization
- Strong communication and organizational skills
- Ability to work under pressure and manage multiple tasks simultaneously
Job Duties
- Review staffing levels, schedules, and uniform compliance
- Monitor daily production sheets and food prep for breakfast, lunch, dinner and the following day
- Verify quality, consistency, and flavor of all menu items
- Ensure timely and complete mise en place for all meal periods
- Train and mentor kitchen associates on menu items, plating standards, and sanitation
- Conduct daily pre-shift meetings and regular performance check-ins
- Ensure consistent plate presentation and adherence to recipe specifications during peak periods
- Maintain high standards of cleanliness and food safety in all kitchen and storage areas
- Oversee proper storage, labeling, and rotation of products
- Coordinate banquet production with the Chef de Cuisine to ensure accurate, timely delivery of menu items
- Prepare necessary stocks, bases, and sauces for large-scale events
- Oversee timely execution and delivery during service
- Act as the primary kitchen leader in the absence of the Chef de Cuisine, ensuring seamless kitchen operations and communication across departments
- Assist in food cost management, waste reduction, and inventory control
- Collaborate on seasonal menu development and dish innovation
- Liaise with the other chefs for continuity across shifts
- Maintain open communication with front-of-house, stewarding, and banquet departments
- Conduct monthly training classes with team members to support culinary growth, safety practices, and operational excellence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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