Sous Chef

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality food service for the hotel’s guests. This full‑time position combines hands‑on cooking with leadership of the kitchen team, ensuring smooth daily operations and guest satisfaction.

Key responsibilities

• Manage kitchen shift operations and enforce Food & Beverage policies, standards, and procedures.
• Estimate daily production needs, communicate requirements to staff, and adjust menus as needed.
• Prepare and cook a wide range of dishes, including special guest and function menus.
• Develop new recipes, design food presentations, and create decorative displays.
• Oversee purchasing, receiving, and storage to maintain inventory and food safety standards.
• Ensure compliance with sanitation, food handling, and all applicable regulations.
• Supervise, train, and motivate cooks and kitchen workers, fostering teamwork and productivity.
• Maintain and troubleshoot kitchen equipment, reporting any malfunctions.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead a kitchen team and manage daily operations.
• Strong understanding of food safety, sanitation, and budgeting principles.

Required skills

• Food preparation and cooking techniques
• Culinary recipe development
• Food safety and sanitation compliance
• Inventory and purchasing management