Sous Chef Vince Lombardi's Steakhouse & Hotel Outlet

Driftwood Hospitality Management is a leading hospitality company renowned for its fully integrated approach to delivering outstanding client service across its portfolio of hotels and restaurants. The company fosters a dynamic culture that empowers its associates to take initiative and contribute proactively to the success and operational excellence of each property they serve. With a commitment to quality and innovation in hospitality services, Driftwood Hospitality Management employs top talent throughout every level of its organization, ensuring a consistent and high standard of service is maintained in all its operations. This dedication has positioned Driftwood Hospitality Management as a trusted name in the hospitality industry, with an emphasis on teamwork, growth, and professional development. The role of Sous Chef at Vince Lombardi's Steakhouse and other hotel outlets is a pivotal position within the food and beverage department. This role is responsible for directing and supervising the efficient operation of food production areas, working closely with the Executive Chef to oversee the preparation of all food items using standardized recipes while upholding the highest standards of quality, safety, and presentation. The Sous Chef plays a critical role in ensuring cleanliness, sanitation, and safety in all kitchen, work, and storage areas to minimize waste and maximize cost-efficiency. Operating in a fast-paced, 24/7 hotel environment, this role requires flexibility with shifts and hours to meet operational demands. In this role, the Sous Chef is expected to be customer-centric, friendly, and engaged with a passion for creating a fun and productive team environment. Key responsibilities include expediting service during peak meal periods, monitoring food outlets and displays for quality and creativity, coordinating schedules and training for cooks, and assisting managerial staff with daily operations. The Sous Chef also supports food and beverage services for conventions and group activities, collaborating with various hotel departments to ensure seamless service delivery. This position demands a professional who is experienced in high-volume catering, fine dining, and hotel food and beverage operations. Leadership skills are essential for fostering team growth, promoting interdepartmental collaboration, and delivering exceptional customer experiences. Creativity in menu planning and staying current with culinary trends are important aspects of the role. The Sous Chef is also responsible for maintaining kitchen equipment and ensuring compliance with all municipal, state, and health regulations. Participation in department head and food and beverage meetings underscores the importance of communication and strategic planning in this leadership role. Overall, this opportunity offers a dynamic work environment with opportunities for culinary development and team leadership within a prestigious hospitality management company known for its excellence and commitment to quality service.

• Ability to stand, walk, and/or sit for eight-plus hour shifts
• frequent twisting, bending, stooping, reaching, standing, walking
• frequent talking, hearing, seeing, and smiling
• willing to work varied shifts including nights and weekends
• strong interpersonal and communication skills