Hotel Sous Chef - Quick Hire!

This opportunity is with a reputable hotel known for its commitment to exceptional guest experiences and high culinary standards. The hotel offers a dynamic workplace with a focus on quality, innovation, and team collaboration. As a prominent player in the hospitality industry, the hotel fosters a supportive culture that values the skills and development of its employees to maintain its position as a preferred destination for both guests and event planners. This establishment combines the elegance of fine dining with the warmth of exceptional service, offering extensive banquet and event catering alongside its restaurant operations. The role of Assistant Executive Chef is a key leadership position within the hotel’s food and beverage department. The successful candidate will assist the Executive Chef in managing and supervising the entire food preparation team, ensuring smooth kitchen operations that meet the standards of taste, presentation, and safety. This role focuses heavily on staff management including hiring, discipline, performance evaluation, development, and scheduling to maintain compliance with labor guidelines and meet staffing needs. Responsibilities include comprehensive oversight of all cooking processes, from method adherence and food portioning to ensuring dishes are attractive and consistent. The Assistant Executive Chef will collaborate with the Food and Beverage Manager and sales team to support banquets, parties, and special events, making sure all culinary aspects contribute to impeccable guest satisfaction. Financial acumen is essential in this role, as the Assistant Executive Chef will help develop short- and long-term financial plans, budget management, inventory control, and ensuring profitability for the restaurant and overall hotel operations. Use of various office and accounting software is required to aid in financial tracking and operational efficiency. This professional is also expected to uphold the highest standards of health, safety, sanitation, and food quality regulations in compliance with federal, state, and local laws. They must maintain uniform and grooming standards, promote a safe working environment, and be hands-on in the kitchen during peak periods, demonstrating flexibility and leadership by filling any station as needed. Additional responsibilities include training new team members, conducting interviews, developing menus, preparing work schedules, delegating tasks efficiently, and maintaining a high level of culinary creativity and standards. Performance will be measured by the Assistant Executive Chef's ability to achieve budgeted revenues and expenses, maximize profitability, maintain guest satisfaction, and contribute positively to the overall operations of the hotel. This is a physically demanding position requiring the ability to lift and move heavy items, work under pressure, and meet the dynamic needs of a busy kitchen environment. Candidates are expected to have strong mathematical, computer, and communication skills, with CPR training mandatory and first aid training preferred. The position offers an inclusive, equal opportunity workplace where diversity is respected and encouraged.

• Minimum lifting of 50 pounds
• Ability to push, bend, stoop, upward reach, and demonstrate manual dexterity
• Ability to hear, write, and type effectively
• Minimum pulling of 50 pounds
• Comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations
• High school education and relevant training and experience required
• Ability to obtain any required licenses or certificates timely
• CPR training required
• First aid training preferred
• Ability to follow safety procedures and maintain a safe working environment
• Availability to maintain flexible schedule to accommodate business demands
• Strong physical stamina
• Ability to comply with uniform and grooming standards