Sous Chef

LBA Hospitality is hiring! Benefits available for this leadership position include: a quarterly bonus program, insurance, paid time off (PTO and holidays), 401k with Employer Match, Option to be paid daily with DailyPay, competitive wages, hotel discounts, and so much more!

The Sous Chef is a hands-on culinary leader responsible for kitchen operations and food production across the hotel’s restaurants, bar, café, room service, and banquet events. This position ensures exceptional food quality, efficient operations, excellent guest experiences, and compliance with food-safety and sanitation standards.

Key Responsibilities

• Supervise, train, schedule, and evaluate culinary associates.
• Oversee food preparation, cooking, presentation, and storage.
• Maintain current recipes, plating guides, production schedules, and portion standards.
• Develop menu items, daily specials, and customized banquet selections.
• Review Banquet Event Orders and coordinate with catering managers, clients, and service teams.
• Monitor food and labor costs, inventory, purchasing, receiving, and waste.
• Conduct kitchen inspections to ensure cleanliness, sanitation, equipment safety, and quality standards.
• Review daily forecasts, outlet covers, events, VIPs, and production needs.
• Lead pre-shift meetings and assign preparation and production responsibilities.
• Resolve guest concerns promptly and professionally.
• Maintain kitchen equipment and submit repair requests when needed.
• Assist with line cooking and other operational duties as business demands require.