Sous Chef

Primary Duties:   Assist in the daily operations of the kitchen, including menu planning, inventory management, and staff training Supervise and mentor kitchen staff, providing guidance on food preparation techniques, sanitation practices, and presentation standards Ensure compliance with health and safety regulations, maintaining cleanliness and organization in all kitchen areas Monitor food quality and presentation, adjust as necessary to uphold the hotel’s high standards Participate in the hiring and onboarding of new kitchen staff, fostering a culture of teamwork and collaboration Assist in cost control measures, including tracking food waste, managing inventory, and optimizing labor efficiency Coordinate and communicate effectively with front-of-house staff to ensure seamless service during peak periods Must follow proper steps to ensure compliance with local Health Department AuthoritySecondary Duties:   Collaborate with the Executive Chef to develop and execute seasonal menus that reflect the hotel’s brand and culinary vision Stay up-to-date with culinary trends and techniques, continuously seeking opportunities for innovation in menu offerings Administrative tasks: scheduling shifts, ordering supplies, etc.All other duties as assigned