Sous Chef – Boutique Hotel Kitchen Leader

About the role

The boutique hotel in Oxford, Mississippi seeks a hands‑on Sous Chef to lead evening service and step in for senior culinary leadership when needed. This role blends kitchen management with guest interaction and supports a farm‑to‑table program.

Key responsibilities

• Oversee daily kitchen operations, focusing on dinner service and banquet execution.
• Lead and coach the culinary team in the absence of senior chefs.
• Maintain high standards for food quality, presentation, and safety.
• Assist with food cost control, purchasing, inventory, and waste reduction.
• Collaborate with local farms, fishermen and suppliers to source seasonal ingredients.

Required profile

• Proven experience as a Sous Chef, Junior Sous Chef, Lead Line Cook or similar leadership role.
• Versatile culinary fundamentals across multiple cuisines and service styles.
• Strong communication skills and a collaborative, humble leadership style.
• Interest in seasonal, farm‑to‑table cooking and community partnerships.

Required skills

• Scratch‑cooking techniques and solid culinary fundamentals.
• Food cost management, inventory control and portion control.
• Sanitation and food safety compliance.