Job Description:
Position Summary The Sous Chef is a key culinary leader responsible for overseeing the daily execution of kitchen operations, ensuring exceptional food quality, operational efficiency, and an outstanding dining experience. As the primary partner to the Executive Chef, the Sous Chef provides hands-on leadership, supervises culinary staff, and drives consistency in food production, presentation, sanitation, and service standards. This position plays a critical role in cultivating a high-performing culinary team, maintaining operational excellence, and supporting the strategic goals of the food and beverage program. The Sous Chef is expected to lead by example, fostering a culture of professionalism, accountability, collaboration, and continuous improvement. What You Will Accomplish Key Responsibilities Culinary Operations Direct and oversee daily food production and kitchen operations to ensure efficient, timely, and consistent service. Ensure all menu items are prepared and presented according to established recipes, quality standards, dietary requirements, and portion specifications. Monitor food quality, taste, presentation, and service execution across all meal periods. Assist in menu planning, recipe development, seasonal programming, and special event execution. Support banquet, catering, and private dining functions while maintaining the highest culinary standards. Ensure proper food storage, labeling, rotation, and inventory management practices. Leadership and Team Development Provide direct supervision, coaching, and mentorship to Chef de Partie, Lead Cooks, Cooks, and culinary support staff. Foster a positive and inclusive team culture focused on excellence, respect, and professional growth. Assist with recruitment, onboarding, training, scheduling, performance management, and succession planning. Conduct ongoing skills development and training to enhance culinary knowledge, productivity, and engagement. Promote accountability while recognizing and developing team members' strengths and potential. Food Safety and Compliance Ensure compliance with all food safety, sanitation, HACCP, and workplace safety regulations. Conduct routine inspections of kitchen facilities, equipment, and food storage areas to maintain regulatory compliance. Monitor adherence to organizational policies, procedures, and quality assurance standards. Ensure all team members maintain safe food handling and sanitation practices. Financial and Operational Stewardship Assist in managing food costs, labor utilization, inventory levels, and purchasing activities. Monitor waste reduction initiatives and implement strategies to maximize product utilization. Support budgeting efforts and identify opportunities to improve operational efficiency and profitability. Assist in evaluating equipment needs and coordinating maintenance to ensure uninterrupted operations. What You Will Bring Qualifications Associate degree in Culinary Arts or equivalent professional culinary training preferred. Minimum of five (5) years of progressive culinary experience, including leadership or supervisory responsibilities. Experience in luxury hospitality, fine dining, senior living, healthcare, hotels, resorts, private clubs, or institutional food service environments preferred. Strong knowledge of culinary techniques, kitchen management, menu development, food production systems, and service operations. Proven ability to lead, motivate, and develop high-performing teams. Demonstrated understanding of food cost management, labor controls, inventory systems, and operational planning. Food Handler Certification required; ServSafe Food Protection Manager Certification preferred. Great if you have Culinary leadership and technical expertise Operational excellence and execution Team development and coaching Food safety and regulatory compliance Financial acumen and cost management Strategic thinking and decision-making Communication and interpersonal effectiveness Organizational and time-management skills Adaptability and problem-solving Guest, resident, and customer service excellence
Physical Requirements:
Ability to stand and walk for extended periods throughout scheduled shifts. Frequent lifting, carrying, pushing, and pulling of up to 50 pounds. Ability to work safely around commercial kitchen equipment, hot surfaces, and varying temperature conditions. Frequent bending, reaching, twisting, and repetitive hand movements. The Sous Chef operates in a dynamic, high-volume culinary environment and may be required to work evenings, weekends, holidays, and special events. Success in this role requires strong leadership, sound judgment, flexibility, and the ability to maintain composure and excellence during demanding service periods. OS&E Coordinator – New Hotel Opening Position Summary The OS&E Coordinator is responsible for planning, purchasing, tracking, receiving, storing, and distributing all Operating Supplies & Equipment (OS&E) required for the successful opening of the hotel. This role works closely with the project team, ownership, procurement, contractors, designers, and hotel department leaders to ensure all operational supplies, furniture, fixtures, equipment, and office materials are installed, organized, and ready for opening day.
Key Responsibilities:
Coordinate all OS&E procurement activities from project initiation through hotel opening. Develop and maintain OS&E budgets, inventories, procurement schedules, and tracking reports. Coordinate receiving, warehousing, inventory control, and distribution of all OS&E items. Assist with the delivery, assembly, placement, and installation of furniture, fixtures, and operational equipment throughout the hotel. Support the setup and organization of guest rooms, public spaces, back-of-house areas, offices, and operational departments. Assist department leaders with setting up offices, including furniture placement, office supplies, filing systems, and operational materials. Coordinate the movement and relocation of furniture, equipment, and supplies as operational needs change during the pre-opening phase. Work alongside contractors, vendors, and hotel staff to ensure departments are fully equipped and operational according to the opening schedule. Conduct quality inspections of delivered goods and report damaged, missing, or incorrect items. Maintain accurate inventory records, asset documentation, and storage organization. Monitor purchase orders, invoices, and expenditures to ensure budget compliance. Assist with room and departmental installations, mock operations, and opening readiness activities. Support hotel leadership with special projects and operational tasks necessary to achieve a successful opening.
Physical Requirements:
While performing the duties of this job, the employee is frequently required to walk, stand, crouch/bend/stoop, reach, smell, and push/pull, the employee is constantly required to hear and talk. The employee must occasionally sit, grasp, and lift objects weighing up to 50 pounds or more. Specific vision abilities constantly required are near vision and occasionally required include close and far vision. Finger dexterity is required to operate a point-of-sale system, use of a jigger, and stirring with a bar spoon. We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
