Sous Chef – Commonwealth Lodging

Join our team at Commonwealth Lodging, where we prioritize top-notch talent and world-class hospitality. We value professionalism, integrity, and honesty as we strive to provide exceptional guest experiences. Our team-first culture is built on strong relationships, and we are dedicated to helping our associates excel and thrive. This is a fantastic opportunity to work in a fast-paced, high-volume upscale kitchen.

Job Overview

The Sous Chef assists the Executive Chef in managing all aspects of kitchen operations. This position is critical to the success of our kitchen as an independent profit center, ensuring maximum guest satisfaction. The role requires meticulous planning, organizing, directing, and controlling all kitchen operations and administration. This is a 7 days a week, 24 hours a day operation, so reliable attendance is essential.

Key Responsibilities

• Assist the Executive Chef in overseeing all kitchen operations.
• Ensure maximum guest satisfaction through exceptional food quality and service.
• Implement thorough planning, organization, and control of kitchen activities.
• Monitor staff performance and address any deficiencies, ensuring adherence to departmental standards.
• Assign tasks and duties to staff, providing necessary direction and accountability.
• Manage and build a strong team environment focusing on customer service excellence.
• Collaborate with all hotel departments to enhance the guest experience.
• Accurate costing and review of all recipes and product yields, maintaining portion control and minimizing waste.
• Maintain adequate food stock levels, considering hotel occupancy and event forecasts.
• Maintain a clean and presentable culinary department, ensuring staff are professionally attired.
• Ensure proper maintenance and safe use of all food preparation equipment.
• Maintain and update culinary operations manuals.
• Adhere to all company policies and procedures, and ensure consistent high-quality standards in all culinary areas.
• Collaborate with the Food and Beverage Director, Executive Chef, and Restaurant General Manager to create a yearly marketing plan for the outlet.
• Stay current with market trends and new product introductions.
• Understand market needs and desires to develop menus accordingly.
• Initiate and follow up on maintenance reports and work orders.
• Foster a positive and motivated team environment.
• Actively manage the restaurant to ensure smooth and efficient operations by the outlet team.
• Ensure only high-quality products are used in food preparation.
• Verify the quality of food products received from suppliers and manage proper storage and rotation.
• Supervise all stewards and their activities within the culinary department.
• Manage weekly work schedules and annual leave planners.
• Provide positive feedback and motivate the culinary department.
• Delegate responsibilities to subordinates as needed.
• Coach and counsel employees in accordance with company policy.
• Act as manager on duty for the Food and Beverage department as scheduled.
• Recruit, select, and build a suitable culinary team.
• Identify and provide constructive feedback on employee strengths and weaknesses.

Qualifications

Experience and Skills:

• Minimum 3+ years experience in a professional, high-volume, upscale kitchen environment.
• Preferred: Culinary Certificate or Degree from an accredited culinary institution.
• Solid knowledge of current food trends and ethnic cuisine.
• Certification in food handlers manager program.
• Ability to stand and maintain a fast-paced mobility for extended periods (up to 8 hours).
• Flexibility to work varied schedules, including nights, weekends, and holidays.
• Professional appearance and demeanor, good character for a fast-paced team environment.
• Ability to lift/transport items weighing up to 50 pounds.
• Ability to push/pull carts and other equipment weighing up to 100 pounds.
• Excellent communication skills to interact effectively with guests, management, and co-workers.

This job description provides a general overview and is not exhaustive.

• Medical, Dental, and Vision Insurance.
• 401K Retirement Plan.
• Company paid short- and long-term disability insurance.
• Company paid life insurance.
• Travel discounts.
• Merit increases.
• Years of Service Awards.
• Employee Assistance Program.
• Advancement Opportunities.
• Paid holidays.
• Tuition reimbursement.
• Referral Bonus.
• Multiple incentive bonuses.

• 3+ years experience in a professional high volume upscale kitchen.
• Culinary Certificate or Degree from an accredited culinary agency preferred.
• Solid knowledge of current food trends and ethnic style cooking.
• Certification in food handlers manager program.
• Ability to stand and exert mobility for up to 8 hours.
• Team player with professional appearance and manner.
• Physical ability to lift/transport at least 50 pounds.
• Effective communication skills.