Senior Sous Chef

About the role

The hotel’s high‑energy, dinner‑driven restaurant is seeking a Senior Sous Chef to act as the #2 leader in the kitchen, reporting directly to the Executive Chef. This hands‑on position focuses on execution, maintaining standards, and supporting daily operations.

Key responsibilities

• Support the Executive Chef in all culinary operations and act as second‑in‑command.
• Oversee daily service execution, run the expo during dinner service, and fill in at any station as needed.
• Lead, train, and develop back‑of‑house team members, including supervision of one Sous Chef.
• Monitor and manage food cost, inventory, ordering, and waste control.
• Create and maintain efficient prep systems, including hands‑on butchery and production.
• Manage scheduling and labor to align with business levels.
• Ensure consistency in food quality, presentation, and timing while upholding health, safety, and sanitation standards.

Required profile

• 3–6+ years in a Sous Chef or Senior Sous Chef role within elevated, fine‑dining or high‑quality culinary environments.
• Strong understanding of food cost management, inventory systems, and overall kitchen operations.
• Hands‑on leader comfortable working the line and running service.
• Experience with butchery and high‑level prep techniques.
• Ability to lead a team and stay composed in a fast‑paced, high‑pressure setting.

Required skills

• Butchery
• Food cost management
• Inventory control
• Kitchen operations