Job Summary:

The Sous Chef plays a key role in the daily operations of the hotel kitchen, assisting the Executive Chef in managing food preparation, kitchen staff, and overall culinary operations. This role ensures that high culinary standards, food safety protocols, and guest satisfaction are consistently achieved.

Key Responsibilities:

• Assist the Executive Chef and Banquet Chef in all aspects of kitchen operations, including menu development, training, sanitation, daily handoff notes, management communication, closing and opening preparation lists.
• Supervise and lead kitchen staff to ensure efficient and high-quality food preparation and presentation.
• Maintain compliance with health, safety, and sanitation regulations.
• Ensure consistency in taste, quality, and presentation of all dishes.
• Train, mentor, and evaluate performance of kitchen staff.
• Assist in scheduling and managing labor according to business needs and budget.
• Monitor kitchen equipment and report maintenance needs.
• Help develop new recipes and seasonal menus.
• Ensure proper food storage, labeling, and rotation to minimize waste.
• Step into the role of the Executive Chef/ Banquet Chef in their absence.

Qualifications:

• Culinary degree or diploma from a recognized institution (preferred).
• Minimum 3 years of progressive kitchen experience, with at least 12 years in a supervisory role.
• Experience in hotel, resort, or high-volume restaurant environments.
• Strong knowledge of food safety standards (e.g., HACCP).
• Excellent leadership, organizational, and time management skills.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Passion for food and hospitality, with a commitment to excellence.

Physical Requirements:

• Able to stand for long periods and lift up to 50 pounds.
• Comfortable working in a fast-paced, high-pressure kitchen environment.

Benefits:

• Competitive salary,
• 401k,
• comprehensive insurance package,
• Marriott travel benefits,
• Driftwood travel benefits.
• Paid vacation annually
• Sick Days annually
• Staff meals
• Opportunities for career development and advancement