Sous Chef

The Sous Chef will assist the Executive Chef in managing daily kitchen operations across all stations, oversee culinary execution, supervise cooks, support menu development, ensure HACCP compliance and sanitation, and collaborate with restaurant managers, banquet leaders, and service teams to deliver high-quality food in a full-service hotel environment. Responsibilities include supervising staff, training in cooking techniques and safety, scheduling, maintaining inventory and par levels, coordinating with F&B leadership on promotions and events, monitoring portion controls and waste, and assisting with administrative tasks as needed. Required education includes a High School Diploma or equivalent, with preferred experience as a cook or culinary supervisor and in a high-volume hotel kitchen; certifications in food safety and related credentials are listed in the Licenses/Certificates section.