Sous Chef
On-siteColumbia, South Carolina, United States
Job Summary
Coordinate, supervise, and direct all aspects of the hotel's food production while maintaining profitable operations and high-quality standards. Assist the Executive Chef in managing budgets, training staff, and controlling food and labor costs through precise ordering, waste management, and supplier credit processing. Plan meals and service, organize banquet operations, and ensure strict adherence to sanitation, safety, and standardized recipes across all outlets. Handle high-pressure situations by resolving workplace issues and communicating effectively with guests and team members. Maintain composure while managing inventory, stock rotation, and compliance with Health Department guidelines and required certifications.
Required Qualifications
- Prior Sous Chef, Lead Cook experience
- Culinary training and experience
- Kitchen proficiency and Supervisory experience
- Certifications as required by Federal, State, or Local agencies
- ServSafe Certification
- Proficient in Microsoft 365 or similar computer applications
- Minimum High school diploma, GED or equivalent
- Must work well in stressful high pressure situations maintaining composure and objectivity under pressure
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
- Effective at listening to understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests
- Must be able to work with and understand financial information and data
- Knowledgeable and aware of local competition and industry trends
- Responsible for organizing directing supervising and assisting in the preparation and service of all food based on standardized recipes for all outlets, while maintaining the highest standards to produce an appealing and appetizing product
- Responsible for ensuring the cleanliness, sanitation, and safety in the kitchens service stations, work and storage areas, while minimizing waste and maximizing cost/production ratio
- Plans meals and service while directing and guiding the kitchen staff with various assignments i.e. pricing, banquets etc.
- Responsible for providing oversight of the kitchen staff, outlets, banquet food, display merchandising, and operations of the department as required
- Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid
Desired Qualifications
- Culinary Arts degree or diploma preferred
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