Job Description

SUMMARY:
We are seeking a highly skilled, passionate, and leadership-driven Sous Chef to join our culinary leadership team. As the Sous Chef, you will work closely with the Executive Chef and Executive Sous Chef to oversee daily culinary operations, manage kitchen staff, and maintain the highest standards of food quality and presentation. You will play a vital role in mentoring the team, managing food and labor costs, and ensuring an exceptional dining experience across all property venues (dining room, in-room dining, and banquets).

KEY RESPONSIBILITIES:
• Oversee daily kitchen operations and lead the team during service, ensuring smooth, efficient execution and consistency across all sections.
• Mentor, train, and supervise the culinary team (including Chefs de Partie, First Cooks, and junior staff), fostering a positive, professional, and collaborative kitchen environment.
• Monitor the freshness, presentation, and taste of all food items leaving the kitchen, ensuring strict adherence to the hotel’s premium standards.
• Assist the Executive Chef in managing food and labor costs, controlling portion sizes, minimizing waste, and conducting regular inventory checks.
• Partner with the Executive Chef on menu development, daily specials, and banquet planning, adapting to seasonal availability and guest feedback.
• Maintain, enforce, and audit strict compliance with all health, safety, and hygiene regulations, ensuring all kitchen areas are pristine and organized.
• Assist with scheduling, ordering ingredients, and executing equipment maintenance logs as needed.
• Perform additional leadership duties as assigned by the Executive Chef.

QUALIFICATIONS:
• 3-5+ years of progressive culinary experience, with at least 1-2 years in a supervisory or leadership role (Junior Sous Chef or senior Chef de Partie) within a high-end hotel or high-volume restaurant.
• Red Seal certification (or equivalent international culinary qualification) is highly preferred.
• Valid FoodSafe certification is required.
• Deep knowledge of advanced culinary techniques, kitchen equipment, inventory management, and food safety regulations.
• Exceptional leadership, communication, training, and organization skills with a proven track record of managing kitchen stress calmly and effectively.
• Must be able to stand for extended periods of time and lift up to 50lbs.
• Must be available to work a flexible schedule, including mornings, evenings, weekends, and holidays.

Required languages: English

Education level: N/A

Required skills: leadership, communication, training, organization

Closest intersection: Humboldt & Penwill