Sous Chef at Hotel Savoy

Oversee and supervise day-to-day kitchen operations for Hotel Savoy across restaurant service, banquets, in-room dining, and associate meals; ensure food is prepared and presented to established recipes, quality standards, and service expectations; supervise culinary staff, assist with scheduling and training, monitor food quality and presentation, manage inventory and ordering, and ensure compliance with food safety and sanitation standards. Maintain a strong floor presence during service, drive consistency, teamwork, and accountability within the culinary team, and support operational goals while working evenings, weekends, and holidays as needed. Exempt managers direct multiple full-time associates and apply administrative, executive, or professional duties more than half the time. Requirements typically include a Bachelor’s degree and 2-4 years of experience in a high-volume, full-service restaurant, leadership/coaching experience, proficiency with basic software, and the ability to work under pressure.