Sous Chef

Sous Chef Hotel Jobs

3 jobs found

Today

Sous Chef

Sheraton St. Paul Woodbury Hotel Woodbury, MN

Woodbury, MN

Today

$50k - $55k/yr Full time Chef Culinary Operations Food and Beverage

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Job Description

As Sous Chef, you will support the Executive Chef in day-to-day culinary execution and kitchen leadership, while helping ensure quality, guest service, and sustainability standards are consistently met. This onsite role in Woodbury, MN focuses on managing operations, developing team capability, and maintaining brand and HHM core values.

Key Responsibilities

Interview, select, train, schedule, coach, and support kitchen associates to ensure performance aligns with established brand or hotel standards and consistent with HHM core values.
Oversee menu preparation and food production, including recipe development and execution.
Manage kitchen operations and assigned staff to maintain service and quality expectations.
Ensure staff prepares menu items according to recipes and yield guides in line with department standards.
Develop new menu items, test concepts, and create recipes.
Train, develop, and evaluate personnel on proper use of standard kitchen equipment and tools, as well as techniques and skills.
Supervise kitchen personnel to confirm cooking methods, garnishes, and portion sizes are followed as prescribed.
Manage the kitchen budget, monitor costs, and address operating needs with a focus on containing unnecessary expenditures.
Direct and develop team skills to support department and area goals.
Evaluate direct reports and conduct introductory period and annual performance reviews.
Maintain an open door approach and address team member issues and concerns in a timely manner.
Conduct divisional or departmental staff meetings on a monthly basis.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
Perform other duties as requested by management.

Requirements

Degree or certification from an accredited culinary program (preferred).
3 years of experience in a managerial position within an upscale and/or high volume food service establishment (required).

Work Schedule and Physical Requirements

Work schedule varies and includes working on holidays and weekends.
Must be able to stand for extended periods, walk, push, and lift up to 50 pounds, including bending and reaching.
Must be able to use fingers and hands, and perform tasks requiring stooping, kneeling, or crouching.

Compensation

USD 50,000 - 55,000 per year.

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9d ago

Sous Chef

Oak Grove Racing, Gaming, & Hotel Oak Grove, KY

Oak Grove, KY

9d ago

$55k+/yr Full time Back of House Culinary Operations Food and Beverage

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Job Description

Oak Grove Racing, Gaming & Hotel is seeking a Sous Chef to help lead the kitchen team and support a diverse, guest-focused food offering. In this onsite role in Oak Grove, KY, you will contribute to Food & Beverage success by directing daily restaurant operations, maintaining quality and sanitation standards, and supporting company profitability through effective execution.

Key Responsibilities

Manage the kitchen assigned to ensure smooth restaurant operations.
Assist the chef de cuisine with menu forecasting based on customer counts or business forecasts, including dates and holidays, and post the forecast for all kitchen team members to review.
Review staffing levels to support budgeted employment; delegate authority and assign duties as needed.
Assist and advise upper management with staff training and development, interviewing new hires, completing the hiring process, and conducting evaluations.
Review and improve service execution, ticket times, and the production schedule.
Support the chef de cuisine in maintaining budgeted labor levels.
Verify portion sizes, quality standards, and adherence to departmental rules, policies, and procedures, while supervising production of all food items.
Verify sanitation and nutrition practices are maintained by kitchen staff.
Ensure the safety and security of employees and guests, and implement programs and processes to reduce loss time injuries.
Enforce company policies and procedures in the kitchen.
Maintain a cooperative relationship with vendors.
Use computer literacy and the ability to analyze sales data.
Meet with the chef de cuisine and executive chef as necessary.
Perform other duties as assigned.
Demonstrate management abilities in managing kitchen effectiveness and maintain cooperative working relationships across personnel, with strong oral and written communication.
Assume overall responsibility for kitchen performance in the absence of the chef de cuisine or executive chef, work flexible hours, and handle high-pressure deadlines.

Required Qualifications

Two to five years of experience as a Sous chef or restaurant chef, with a 4-year degree in a related field preferred or equivalent work experience.
Valid health certifications if required.
Ability to obtain and maintain a valid Kentucky racing and gaming license.
Availability to work when needed, including weekends, holidays, and nights.
Culinary experience: 2 years (preferred).

Compensation and Schedule

Salary: USD 55,000 per year
Shift: 10 hour shift, Evening shift

Benefits

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Referral program
Retirement plan
Tuition reimbursement
Vision insurance

Standards of Performance

Demonstrate management abilities in managing kitchen effectiveness.
Maintain interpersonal working relationships among all personnel.
Use strong oral and written communication skills.
Assume overall responsibility in the absence of the chef de cuisine or executive chef, work flexible hours, and handle high-pressure deadlines.

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11d ago

Sous Chef

Brookmere Saratoga, a Marriott Tribute Portfolio Hotel Saratoga Springs, NY

Saratoga Springs, NY

11d ago

$68k+/yr Full time Chef Culinary Operations Food and Beverage

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Job Description

Support the Executive Chef in day-to-day kitchen leadership to deliver consistent culinary quality for guests across outlets and events.

Key Responsibilities

Assist the Executive Chef in managing culinary production, daily kitchen operations, and overall culinary team performance
Oversee food prep, line execution, menu features, and day-to-day culinary standards
Maintain sanitation practices and ensure food quality across all outlets and events
Support consistency in service delivery to help drive guest satisfaction
Contribute to associate development and operational efficiency through effective kitchen oversight

Requirements

Meticulous professionalism
Friendly, welcoming, and energetic personality
Excellent time management skills
Communication skills

Compensation

USD 68,000 per yearly, with potential to increase based on experience
Bonus potential

Benefits

Comprehensive benefit package including health, dental, vision, and life insurance
401(k) and 401(k) matching
Paid Time Off (including paid time off)
Flexible schedule
Referral program
Retirement plan
Tuition reimbursement
Hotel room discounts at locations around the globe
Discounts on food and beverages
Professional development and advancement opportunities

About the Role Environment

Part of DelMonte Hotel Group, recognized for building a workplace that feels like home and helps associates bring out the best in themselves
Career-focused culture where associates often start with a job and stay for long-term growth
Hard work and professional dedication are rewarded with an excellent compensation package

Location: Saratoga Springs, NY (onsite)

Job Type: Sous Chef

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