Sous Chef

Position Overview

The Sous Chef is accountable for the overall success of daily kitchen operations. This role requires demonstrating hands-on culinary expertise while leading kitchen staff and overseeing all culinary functions. The objective is to continually improve guest and employee satisfaction while maintaining the operational budget. The Sous Chef supervises all kitchen areas to ensure consistent delivery of high-quality products and is responsible for guiding and mentoring staff, including direct reports. Ensuring compliance with hygiene and food safety standards is a must.

Education and Experience Requirements

• High school diploma or GED with at least 4 years of relevant experience in kitchen, culinary, or related fields.
• Or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field from an accredited college with a minimum of 2 years of relevant industry experience.

Core Responsibilities

• Manage kitchen shift operations adhering to all culinary policies, standards, and procedures.
• Estimate weekly daily food preparation needs and communicate these requirements to kitchen personnel daily.
• Support the Executive Chef in all kitchen operations and food preparation activities.
• Regularly prepare and cook a variety of dishes, including special meals for guests or events.
• Develop and innovate new applications, ideas, systems, or products, contributing creatively to the culinary offerings.
• Assist in determining dish presentation and decorative culinary displays.
• Maintain standards for food procurement, receiving, and storage.
• Ensure compliance with food handling and sanitation standards.
• Perform all kitchen management personnel duties as required.
• Recognize and produce premium-quality products, presentations, and flavors.
• Ensure adherence to all applicable laws and regulations.
• Follow proper food handling methods and maintain appropriate food temperatures.
• Operate and maintain all department equipment and report any malfunctions.
• Inspect both raw and cooked food to ensure quality standards are met.

Leadership and Team Management

• Supervise and coordinate activities of prep cooks and kitchen staff.
• Lead shifts by personally preparing food according to specifications and requests.
• Use interpersonal and communication skills to guide, influence, and motivate others; promote sound financial and business decisions; demonstrate honesty and integrity; and lead by example.
• Foster a culture of mutual trust, respect, and collaboration among team members.
• Set an example by exhibiting appropriate behavior.
• Maintain workforce efficiency.
• Ensure employees understand expectations and key performance factors.
• Build and uphold open, collaborative relationships with employees and encourage the same within the team.
• Ensure consistent and fair enforcement of hotel policies.
• Communicate performance expectations in line with job descriptions.
• Acknowledge achievements and drive desired outcomes.

Customer Service Excellence

• Deliver service exceeding expectations to achieve guest satisfaction and retention.
• Oversee daily operations to ensure quality, standards, and meeting customer expectations.
• Model positive relationships with customers.
• Empower staff to provide superior customer service.
• Engage with guests to obtain feedback on product quality and service levels.
• Manage guest concerns and complaints professionally.

Achieving Culinary Goals

• Meet and exceed goals including performance, budget, and team objectives.
• Set clear goals and plans to prioritize, organize, and complete tasks.
• Use labor management systems effectively to schedule according to business needs and monitor employee time and attendance.
• Train staff on safety procedures.

Human Resource Management

• Identify development needs in others and provide coaching, guidance, or other support to enhance knowledge or skills.
• Communicate and assist individuals in understanding guest needs, providing guidance, feedback, and personal coaching to improve service quality.
• Participate in employee performance evaluations and provide feedback as necessary.
• Escalate issues to department managers and human resources as needed.

Additional Duties

• Convey information to supervisors, colleagues, and subordinates via telephone, written correspondence, email, or in person.
• Analyze information and assess outcomes to select the best solutions and resolve problems.
• Attend and participate in relevant meetings.

Employer Commitment

The employer values equal opportunity and encourages all qualified candidates to apply. They strive to create a workplace environment that respects and appreciates employees’ diverse backgrounds, talents, and experiences. Discrimination based on protected traits, including disability and veteran status, is strictly prohibited in compliance with applicable laws.

About the Employer

St. Regis Hotels & Resorts exemplify timeless elegance and pioneering spirit with over 50 luxury hotels and resorts worldwide. Launched in the early 20th century, St. Regis represents the epitome of refined luxury and personalized service. The welcoming and expert staff deliver a blend of classic style and contemporary flair, with hallmark butler services enhancing guest experiences. Joining the St. Regis team means becoming part of a prestigious international brand and an opportunity to grow a rewarding career.