The Hotel Sous Chef supports the Executive Chef in overseeing all culinary operations within the hotel, including restaurants, banquets, room service, and special events. This role ensures consistently high-quality food, smooth kitchen operations, and exceptional guest dining experiences across all hotel outlets.
We are a drug-free workplace and participate in E-Verify.
Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Key Responsibilities
Culinary Operations
- Assist the Executive Chef with daily kitchen operations for all hotel dining outlets.
- Ensure quality, consistency, and presentation standards are met for à la carte, buffet, banquet, and room service menus.
- Participate in menu creation, recipe development, and seasonal offerings tailored to hotel guests.
- Supervise food preparation and cooking to deliver timely service across multiple departments.
Hotel-Specific Duties
- Coordinate culinary operations for banquets, conferences, weddings, and large-scale events.
- Collaborate with banquet managers and F&B leadership to ensure seamless food service execution.
- Support room service menu planning and efficient preparation to meet guest expectations.
Kitchen & Staff Management
- Supervise, train, and mentor kitchen staff across all hotel outlets.
- Assist with staff scheduling, workload planning, and performance management.
- Ensure kitchen teams follow operational standards, work efficiently, and maintain professionalism.
Food Safety & Sanitation
- Uphold all hotel, local, and national food safety regulations and sanitation policies.
- Oversee proper storage, labeling, and rotation of food and ingredients (FIFO standards).
- Maintain cleanliness and organization across multiple kitchen stations and storage areas.
Inventory & Cost Control
- Assist with ordering, receiving, and managing inventory across all hotel kitchens.
- Monitor food usage, minimize waste, and maintain food and labor cost targets.
- Work with the Executive Chef and purchasing team to source quality ingredients and manage vendor relationships.
Leadership & Guest Experience
- Step in as acting Executive Chef during absences, ensuring continuity of operations.
- Collaborate with F&B management, service staff, and hotel leadership to enhance guest satisfaction.
- Address guest inquiries or concerns related to food quality with professionalism and hospitality.
Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including nights, holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Required Skills & Qualifications
- 3–5 years of experience in a hotel or high-volume culinary environment, including supervisory experience.
- Strong knowledge of banquet production, buffet setups, and multi-outlet operations.
- Excellent leadership, time management, and communication skills.
- Proficiency in a range of culinary techniques and cuisines.
- Culinary degree or equivalent experience preferred.
Physical Requirements
- Ability to stand for long periods, lift up to 50 lbs., and work in hot, fast-paced environments.
- Availability to work flexible hours including nights, weekends, and holidays.
Friendwell Managed Hotels function twenty-four hours a day, seven days a week, 365 days a year. As a part of the hospitality industry a hospitable service atmosphere must be maintained at all times. All employees are required to project a friendly, welcoming, and positive attitude.