Sous Chef

About the role

The Sous Chef assists the Executive Chef in preparing food and overseeing kitchen operations at Visitation Hotel Frederick, a Tribute Portfolio hotel with 65 rooms, in line with food quality, guest service and sustainability standards. The salary is listed as $65,000 per year.

Key responsibilities

• Interview, select, train, schedule, coach and support associates so they meet brand and hotel standards
• Oversee menu preparation and production, recipe development and execution, and manage kitchen operations and staff
• Ensure menu items are prepared according to recipes and yield guides, and develop new menu items and test recipes
• Train staff on the use of kitchen equipment and tools, and supervise cooking methods, garnishes and portion sizes
• Manage the budget, monitor costs and operating needs, and evaluate direct reports with performance reviews
• Hold monthly departmental staff meetings, follow the EarthView sustainability program, and follow OSHA and MSDS safety standards

Required profile

• Degree or certification from an accredited culinary program preferred
• 3 years of experience in a managerial position in an upscale and/or high-volume food service establishment
• Schedule varies, including holidays and weekends; physical demands include standing, walking, lifting up to 50 pounds and bending