You're Viewing 1 Of 95,000+ Jobs On OysterLink
Sous Chef- The Laurel Hotel & Spa & Walt's On The Roof
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $41,800.00 - $56,400.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
The Laurel Hotel and Spa is a distinguished luxury hospitality establishment known for its commitment to exceptional service, elegant ambiance, and world-class culinary experiences. Situated in a prime location, The Laurel Hotel and Spa caters to discerning guests seeking a refined atmosphere combined with exquisite dining options. The hotel features a variety of dining outlets including fine dining restaurants, a rooftop bar called Waltz, in-room dining services, and venues for private events and banquets. Renowned for its blend of contemporary style and classic hospitality, The Laurel is a destination where guests can enjoy not only comfort and relaxation but also... Show More
Job Requirements
- Minimum high school diploma or equivalent
- 3-5 years of culinary experience with at least one year supervising kitchen staff
- ability to stand for long periods and lift up to 50 pounds
- availability to work flexible shifts including weekends and holidays
- strong communication and leadership skills
- knowledge of kitchen safety and sanitation practices
- ability to thrive in a fast-paced environment
Job Qualifications
- Minimum 3-5 years of progressive culinary experience, with at least 1 year in a supervisory role
- previous fine dining or boutique hotel experience required
- formal culinary education or equivalent work experience
- proficiency in modern cooking techniques and plating styles
- strong understanding of kitchen operations, labor management, and food costing
- ServSafe Certification (or ability to obtain within 60 days)
Job Duties
- Collaborate with the Executive Chef on menu execution and recipe development
- ensure consistency, flavor, and presentation across all meals, outlets, and service periods
- uphold the standards of fine dining cuisine with precision and innovation
- lead, train, and inspire line cooks and culinary staff in daily production and service
- supervise kitchen operations in the absence of the Executive Chef
- support a culture of accountability, professionalism, and continuous improvement
- enforce and help develop kitchen SOPs for prep, service, and sanitation
- monitor product par levels and assist with inventory management and ordering
- provide daily coaching and feedback to staff
- facilitate onboarding and station training
- assist with execution and supervision of on-site events, from intimate gatherings to large-scale banquets
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This:
View All