Sous Chef- Laurel Hotel & Spa & Walt's Roof

Position Overview:

The Sous Chef is a key leader within the culinary team at The Laurel Hotel and Spa. This role works directly under the Executive Chef to maintain the highest standards of food quality, kitchen organization, and service execution across all outlets, including fine dining, rooftop service at Waltz, in-room dining, and events. The Sous Chef is both a hands-on culinary technician and a team mentor, expected to lead by example and help sustain the vision and operational consistency of the property's prestigious food and beverage program.

• Collaborate with the Executive Chef on menu execution and recipe development.
• Ensure consistency, flavor, and presentation across all meals, outlets, and service periods.
• Uphold the standards of fine dining cuisine with precision and innovation.
• Lead, train, and inspire line cooks and culinary staff in daily production and service.
• Supervise kitchen operations in the absence of the Executive Chef.
• Support a culture of accountability, professionalism, and continuous improvement.
• Enforce and help develop kitchen SOPs for prep, service, and sanitation.
• Monitor product par levels and assist with inventory management and ordering.
• Provide daily coaching and feedback to staff; facilitate onboarding and station training.
• Assist with execution and supervision of on-site events, from intimate gatherings to large-scale banquets.

• Minimum 3-5 years of progressive culinary experience, with at least 1 year in a supervisory role.
• Previous fine dining or boutique hotel experience required.
• Formal culinary education or equivalent work experience.
• Proficiency in modern cooking techniques and plating styles.
• Strong understanding of kitchen operations, labor management, and food costing.
• Serv Safe Certification (or ability to obtain within 60 days).

• Leadership through service and example
• Calm under pressure, solution-oriented
• Highly organized and detail-focused
• Excellent communication skills
• Passionate about mentorship and culinary growth
• Dedication to sustainability, seasonality, and high standards

• Must be able to work flexible shifts including mornings, evenings, weekends, and holidays.
• Must be able to stand for extended periods and lift up to 50 pounds.
• Must be comfortable in fast-paced, high-pressure kitchen environments.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.