Sous Chef

JOB OVERVIEW

The Sous Chef is a key member of the culinary leadership team, responsible for assisting the Executive (Sous) Chef & Director of F&B in the daily management and operation of all kitchen functions within a full-service, fast-paced hotel. This role provides hands-on leadership while ensuring the consistent delivery of exceptional food quality, operational efficiency, guest satisfaction, and adherence to food safety standards. Such a role oversees culinary staff, maintains high production standards, manages labor and food costs, and helps cultivate a positive, collaborative, and performance-driven kitchen culture. This position requires a strong leader with excellent culinary skills, organizational abilities, and the flexibility to work in a dynamic hospitality environment.

WHAT WE OFFER

• Pay rate: $75,000-$80,000 annually
• Medical, dental, vision insurance
• 401(k) with company matching
• Complimentary Employee Meals
• Exclusive worldwide Hilton employee travel discount program
• ... and more

DUTIES AND RESPONSIBILITIES

• Assist the leadership team in planning, organizing, and directing all culinary operations.
• Supervise daily food preparation and production for restaurants, banquets, room service, lounges, and special events, monitoring production schedules to ensure timely service during high-volume meal periods
• Ensure all food is prepared according to standardized recipes, presentation guidelines, and quality standards, maintaining consistency in flavor, portioning, appearance, and temperature of all menu items
• Support menu development, seasonal offerings, and recipe testing
• Supervise, coach, mentor, and motivate culinary team members, assisting with recruiting, interviewing, onboarding, and training new employees
• Conduct daily pre-shift meetings and communicate operational priorities
• Monitor employee performance and provide ongoing coaching and development
• Promote teamwork, accountability, and a culture of respect and professionalism
• Assist in scheduling while managing labor costs effectively, determine appropriate staffing levels to support business demands
• Conduct routine inspections to ensure cleanliness and sanitation
• Monitor proper food storage, labeling, dating, and temperature controls
• Ensure all kitchen equipment is cleaned, maintained, and safely operated
• Promote safe work practices and compliance with OSHA regulations
• Monitor food costs and implement strategies to maximize profitability, recommending cost-saving initiatives without compromising quality
• Minimize food waste through effective inventory rotation and production planning
• Maintain accurate inventory records and assist with monthly inventories
• Respond promptly to guest concerns regarding food quality or dietary accommodations
• Collaborate with front-of-house leadership to ensure seamless service
• Assist in maintaining production records and operational documentation
• Support budgeting and forecasting initiatives
• Monitor compliance with all local, state, and federal health regulations, policies and procedures
• Assist with departmental goals, strategic initiatives, and continuous improvement efforts
• Complete administrative duties assigned by the upper management

QUALIFICATIONS AND REQUIREMENTS

Education & Experience

• High school diploma or equivalent, Culinary degree or formal culinary training preferred
• Minimum of 3-5 years of progressive culinary experience in a high-volume restaurant, resort, or full-service hotel
• Previous supervisory or leadership experience preferred

Required Skills/Abilities

• Strong culinary knowledge and technical cooking skills with ability to multitask in a fast-paced environment
• Excellent leadership and team-building abilities with communication and interpersonal skills
• Comprehensive understanding of food safety and sanitation standards
• Strong organizational and time-management skills
• Exceptional attention to detail
• Ability to work effectively under pressure while maintaining professionalism
• Strong problem-solving and decision-making skills
• Knowledge of food costing, labor management, and budgeting principles
• Proficiency with Microsoft Office and hotel or restaurant management systems is preferred

Schedule

Work schedules are based on the operational needs of the business. Availability to work days, evenings, weekends, and holidays is required for this position.

Physical, Mental and Environmental & Technical Demands

Fast-paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. The role involves frequent standing, walking, bending, kneeling, climbing, lifting, pushing, and pulling objects weighing up to 250lbs. often for extended periods. Must be able to maneuver around property. Must be able to sit for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. May include exposure to high levels of ambient noise for prolonged periods, and the employee must be able to perform essential job functions effectively in such conditions.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained as part of the orientation process.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as (per the Fair Labor Standards Act).

Sun Hill is an Equal Opportunity Employer committed to fostering a diverse, inclusive, and respectful workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, age, disability, genetic information, marital status, citizenship status, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws.