Sous Chef | Hotel Leo

Hotel Leo is a distinguished hospitality establishment known for its commitment to providing exceptional guest experiences. Located in some of the most vibrant and desirable locations, Hotel Leo balances contemporary luxury with warm, personalized service. The hotel prides itself on fostering a culture where values such as inclusion, respect, and attentiveness are at the core of every guest interaction and team member collaboration. With a reputation for excellence, Hotel Leo is part of Columbia Hospitality, a company that is deeply dedicated to creating standout moments and memorable stays through its people-first philosophy. Columbia Hospitality values its employees as the heart of its brand, emphasizing an inclusive, supportive, and growth-oriented work environment where every team member is encouraged to thrive and contribute meaningfully to the company's success. The company offers a comprehensive package of benefits and perks aimed at supporting the well-being, financial security, and personal growth of its employees, including competitive pay, medical benefits, paid time off, and unique cultural and development opportunities.

The Sous Chef role at Hotel Leo is a vital culinary leadership position that holds full responsibility for the day-to-day operation of the kitchen. As Sous Chef, the successful candidate will oversee food quality, kitchen sanitation, and food safety standards while inspiring and managing the kitchen team to deliver exceptional culinary experiences. This role includes not only culinary preparation and menu creation but also key supervisory responsibilities including staff training, scheduling, and performance management. The Sous Chef will work closely with the General Manager to ensure operational excellence and client satisfaction, adapting to changing needs and driving continuous improvements. The position requires a strong leader who can balance the practical demands of kitchen management with the creative aspects of menu development and food presentation. Additionally, the Sous Chef must maintain strict cost controls on food and labor and ensure compliance with health and safety regulations. This role offers a competitive hourly wage ranging from $25 to $30 depending on experience and includes additional benefits such as commuter and parking allowances, daily pay options, paid time off, holiday pay, comprehensive medical, dental, vision coverage, disability insurance, 401K plans with employer contributions, and access to various perks including discounted travel, spa, golf, retail, and volunteer opportunities. This opportunity is perfect for a culinary professional eager to grow their career in a supportive and dynamic hospitality environment that values creativity, teamwork, and excellence.