Sous Chef

Great hotels are remembered for the plate as much as the room. This role keeps the kitchen honest during the rush: consistent food, a disciplined line, and a team that can deliver the same standard at 7 a.m. and 10 p.m. You will turn the Executive Chef’s vision into service that guests can taste—and into a crew that can repeat it without you standing over every pan.

Performance Objectives

• Run peak meal periods so tickets leave on time, plates match spec, and guest complaints tied to food quality stay rare.
• Build and post prep plans that keep the line stocked through volume swings without last-minute 86s or waste.
• Coach line cooks daily so station standards, knife work, and timing improve measurably within their first 90 days.
• Hold food cost to target by portioning, receiving, and using product before it spoils—and explain variances when they miss.
• Close every shift with a clean, labeled, temperature-safe kitchen that would pass an unannounced health inspection.
• Execute seasonal menu changes so new dishes hit the floor correctly the first service, not the third.
• Step into the Executive Chef’s role on their days off and keep service, labor, and guest recovery on standard.

Environment & Resources

You report to the Executive Chef and lead cooks, prep, and dishwash across breakfast, lunch, dinner, and banquet turns in a full-service urban or lifestyle hotel kitchen. You will have station leads, standard recipes, a purchasing rhythm, and a modest training window—not a blank check. Success depends on the line you build, not on extra headcount.

Essential Qualifications

• Proven ability to run a busy hotel or high-volume restaurant line, including at least one full service period as the person in charge.
• Hands-on experience training cooks and correcting plate quality in real time, not only writing schedules.
• Working command of food cost, yields, and waste so you can hit a number, not just recite one.
• Current food-safety certification and a record of clean inspections under your watch.
• Comfort with early mornings, late nights, weekends, and the physical pace of a hot line.
• Clear, calm communication with servers, stewards, and chefs when the board is full.

Role Selling Points

• A kitchen inside a curated hotel, where food and beverage is a guest reason to stay—not a side operation.
• Real authority on the floor: you own service outcomes, not just a prep list.
• A path to Executive Chef built on measured results—cost, quality, and people you developed.
• Exposure to banquets, outlets, and in-room dining, so your range grows faster than in a single-concept restaurant.

If you can hold a line to standard and leave it stronger than you found it, apply. Show us a service you ran, a cost you fixed, and a cook you made better.