Sous Chef - Join the Team!

OTO Development is an industry-leading hotel development and management company renowned for its strategic partnerships with some of the strongest and most respected brands in the hospitality sector. Operating a diverse portfolio of upscale select service, extended stay, and lifestyle hotels across key markets in the United States, OTO Development has established itself as a prominent player in the hotel management industry. With a commitment to operational excellence and superior guest service, OTO has earned multiple accolades including Developer of the Year awards from major brand partners, as well as recognition for community service and outstanding achievements in sales, marketing, and revenue growth. The company fosters a culture of innovation, high standards, and team collaboration, prioritizing both employee development and guest experience. Within this dynamic environment, the role of the Sous Chef in the Food and Beverage department is critical to ensuring a seamless and high-quality dining experience for guests. This salaried position, offering an annual salary of $70,000, involves assisting in the planning and execution of all functions of the Food & Beverage department while maintaining strict controls on food, beverage, and labor costs to ensure budget adherence. The Sous Chef is also responsible for regulatory compliance, including adherence to local, state, and federal laws and regulations, and maintaining a safe and clean working environment for all team members. The role demands vigilant monitoring of inventory levels, conducting monthly inventories, and ensuring proper staffing and equipment functionality within the kitchen. The Sous Chef must uphold the standards of the company and franchise by preparing and presenting all products in accordance with brand specifications. A customer service mindset is essential, as the position directly impacts the quality of guest care. This position requires a dedicated professional with proven experience in food and beverage operations, excellent communication skills, and the ability to work productively under pressure while fostering a positive and efficient team atmosphere.

• Thorough knowledge and understanding of restaurant operations including food and beverage, restaurant and banquet service techniques, and health and safety regulations
• Ability to communicate in English both orally and in writing
• Ability to create and promote a positive working environment among team members
• Capacity to work under pressure and perform well under stressful situations
• Food Handler and TIPS certification
• At least 3 years of food and beverage experience
• Comfortable standing, sitting, walking, bending, lifting, and squatting for extended periods
• Little to no travel outside the property and surrounding area