Job Description

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

• Supervise, train, and mentor line cooks, prep cooks, and kitchen staff.
• Coordinate daily kitchen activities, including station assignments and workflow management.
• Lead by example in maintaining professionalism, efficiency, and teamwork.
• Support performance evaluations and assist with scheduling staff.
• Working with and scheduling for successful operation.
• Nightly closing procedures with culinary team and food and beverage team.

Food Safety & Hygiene

• Enforce proper sanitation and food-handling procedures according to HACCP or hotel standards.
• Ensure all kitchen equipment is properly cleaned, maintained, and operated safely.
• Monitor food storage systems to ensure freshness, quality, and proper rotation.
• Daily food counts for all high-cost items.

Inventory & Cost Management

• Assist in ordering, receiving, and inventory of food products and kitchen supplies.
• Help manage food cost, portion control, and waste reduction.
• Work with the Executive Chef to develop cost-effective menu items without compromising quality.
• Mandatory Nightly hand-off notes for all culinary staff.

Operational Support

• Collaborate with F&B teams to plan and execute banquets, special events, and seasonal promotions.
• Ensure smooth kitchen operations during peak hours.
• Step in for the Executive Chef when needed.
• Mandatory Nightly hand-off notes for all culinary staff.

Qualifications

• Proven experience as a Sous Chef or Senior Line Cook in a hotel, resort, or high-volume restaurant.
• Formal culinary training or equivalent experience preferred.
• Strong leadership, communication, and organizational skills.
• Knowledge of international cuisines, current culinary trends, and modern cooking techniques.
• Ability to work in a fast-paced environment with flexible hours (weekends, holidays).
• Certification in food safety and sanitation is an advantage.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 50 lbs (varies by property).
• Comfortable working in a fast-paced kitchen environment.

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