Sous Chef

Sous ChefThe Sous Chef is a key member of the culinary leadership team, responsible for assisting the Executive (Sous) Chef & Director of F&B in the daily management and operation of all kitchen functions within a full-service, fast-paced hotel. This role provides hands-on leadership while ensuring the consistent delivery of exceptional food quality, operational efficiency, guest satisfaction, and adherence to food safety standards. Such a role oversees culinary staff, maintains high production standards, manages labor and food costs, and helps cultivate a positive, collaborative, and performance-driven kitchen culture. This position requires a strong leader with excellent culinary skills, organizational abilities, and the flexibility to work in a dynamic hospitality environment.Duties and ResponsibilitiesAssist the leadership team in planning, organizing, and directing all culinary operations.Supervise daily food preparation and production for restaurants, banquets, room service, lounges, and special events, monitoring production schedules to ensure timely service during high-volume meal periodsEnsure all food is prepared according to standardized recipes, presentation guidelines, and quality standards, maintaining consistency in flavor, portioning, appearance, and temperature of all menu itemsSupport menu development, seasonal offerings, and recipe testingSupervise, coach, mentor, and motivate culinary team members, assisting with recruiting, interviewing, onboarding, and training new employeesConduct daily pre-shift meetings and communicate operational prioritiesMonitor employee performance and provide ongoing coaching and developmentPromote teamwork, accountability, and a culture of respect and professionalismAssist in scheduling while managing labor costs effectively, determine appropriate staffing levels to support business demandsConduct routine inspections to ensure cleanliness and sanitationMonitor proper food storage, labeling, dating, and temperature controlsEnsure all kitchen equipment is cleaned, maintained, and safely operatedPromote safe work practices and compliance with OSHA regulationsMonitor food costs and implement strategies to maximize profitability, recommending cost-saving initiatives without compromising qualityMinimize food waste through effective inventory rotation and production planningMaintain accurate inventory records and assist with monthly inventoriesRespond promptly to guest concerns regarding food quality or dietary accommodationsCollaborate with front-of-house leadership to ensure seamless serviceAssist in maintaining production records and operational documentationSupport budgeting and forecasting initiativesMonitor compliance with all local, state, and federal health regulations, policies and proceduresAssist with departmental goals, strategic initiatives, and continuous improvement effortsComplete administrative duties assigned by the upper managementQualifications and RequirementsEducation & ExperienceHigh school diploma or equivalent, Culinary degree or formal culinary training preferredMinimum of 3-5 years of progressive culinary experience in a high-volume restaurant, resort, or full-service hotelPrevious supervisory or leadership experience preferredRequired Skills/AbilitiesStrong culinary knowledge and technical cooking skills with ability to multitask in a fast-paced environmentExcellent leadership and team-building abilities with communication and interpersonal skillsComprehensive understanding of food safety and sanitation standardsStrong organizational and time-management skillsExceptional attention to detailAbility to work effectively under pressure while maintaining professionalismStrong problem-solving and decision-making skillsKnowledge of food costing, labor management, and budgeting principlesProficiency with Microsoft Office and hotel or restaurant management systems is preferredScheduleWork schedules are based on the operational needs of the business. Availability to work days, evenings, weekends, and holidays is required for this position.Physical, Mental and Environmental & Technical DemandsFast-paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. The role involves frequent standing, walking, bending, kneeling, climbing, lifting, pushing, and pulling objects weighing up to 250lbs. often for extended periods. Must be able to maneuver around property. Must be able to sit for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. May include exposure to high levels of ambient noise for prolonged periods, and the employee must be able to perform essential job functions effectively in such conditions.GroomingAll employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained as part of the orientation process.Sun Hill is an Equal Opportunity Employer committed to fostering a diverse, inclusive, and respectful workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, age, disability, genetic information, marital status, citizenship status, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws.