Sous Chef

Chef | Boutique Hotel

Responsible for overseeing all culinary operations for the hotel restaurant, breakfast service, special events, and in-room dining. Creates high-quality menus, manages food preparation, maintains food safety standards, controls costs, and delivers exceptional dining experiences that align with the hotel's brand and guest expectations.

Key Responsibilities:

• Prepare and execute breakfast, lunch, dinner, banquet, and special event menus.
• Ensure consistency, quality, and presentation of all food offerings.
• Manage food purchasing, inventory, and vendor relationships.
• Control food and labor costs while maintaining profitability.
• Train, supervise, and develop kitchen staff.
• Maintain compliance with health, sanitation, and food safety regulations.
• Collaborate with hotel leadership on seasonal menus, promotions, and guest experiences.
• Monitor kitchen operations, equipment maintenance, and cleanliness standards.
• Respond to guest feedback and accommodate dietary restrictions and special requests.

Qualifications:

• Previous experience as a Chef or Sous Chef in a hotel, restaurant, or luxury hospitality environment.
• Strong knowledge of food preparation, menu development, and cost control.
• Excellent leadership, communication, and organizational skills.
• Ability to work flexible schedules, including weekends and holidays.
• ServSafe Certification preferred.