Sous Chef

Job Description

Job Summary

The Sous Chef supports the Executive Chef and Food and Beverage Managers in overseeing daily kitchen operations, ensuring high-quality food production, menu execution, and kitchen team supervision. This role helps maintain culinary standards, manages food preparation, and ensures compliance with safety, sanitation, and cost-control guidelines. This position works with front of the house catering and reports to Executive Chef, Banquet Chef, Food and Beverage and Banquet Manager positions The Sous Chef acts as the kitchen leader in the Executive Chef’s absence for all areas of the culinary department.

Key Responsibilities

Culinary Operations

• Assist in planning, developing, and executing menus for all hotel outlets (restaurant, banquets, room service, Café, Employee meal.)
• Supervise and participate in food preparation to ensure quality, consistency, and presentation standards are met.
• Ensure all recipes, portion control, and plating standards are followed.
• Maintain cleanliness and organization of all kitchen areas.
• Cooking on the Line working all stations. Plating banquets peak and off-peak times.
• Preparation of The Factory South Shore and Catering department
• Customers first focus always. Cooking and executing customer needs when catering or a la carte are busy.
• Communication with all departments in the hotel.
• Mandatory nightly hand-off notes for all culinary staff.
• Daily ordering meat, fish, produce, bread and non-perishable products.
• Working with catering assisting in preparation and execution of all catering needs.

Team Leadership & Training

Food Safety & Hygiene

Inventory & Cost Management

Operational Support

Qualifications

Physical Requirements