Sous Chef

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6 days ago – Be among the first 25 applicants

Your next destination is here. Build your career at Commonwealth Lodging.

We take a proactive, hands‑on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management. We are a company with a culture that understands relationships and Team First! We value professionalism and integrity as we work towards providing world‑class hospitality
. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission!

You’ll love working for us because:
The People! You will be surrounded by some of the most talented and supportive leaders and team‑people you can be proud to work with!

Team First, Own It, Relationship Oriented, Professionalism, Integrity.

The Sous Chef is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration. This industry operates seven (7) days per week, twenty‑four (24) hours per day. Regular and reliable attendance, in accordance with company standards, is essential for success in this position.

• Minimum of 3 years of experience in a professional, high‑volume, upscale kitchen within a fast‑paced environment
• Culinary certificate or degree from an accredited culinary institution preferred
• Strong knowledge of current food trends and ethnic‑style cuisine
• Current Food Handler Manager Certification required
• Ability and willingness to work a flexible schedule, including nights, weekends, and holidays
• Professional appearance and demeanor; strong character with the ability to thrive in a fast‑paced, team‑oriented environment
• Effective communication skills with guests, management, and co‑workers

• Ability to exert physical effort to lift and transport up to 50 pounds
• Capacity to stand for extended periods while maintaining effective mobility
• Ability to push and pull carts and equipment weighing up to 100 pounds
• Capability to perform continuous, well‑paced physical activity throughout the workday
• Frequent movement across various work areas as required by operational needs
• Ability to reach above head and shoulder height to perform assigned duties
• Work is performed in environments with varying temperatures and noise levels, with potential exposure to fumes or odors, biohazards, and cleaning chemicals

• Utilize business and occupancy forecasts to schedule appropriate staffing levels in compliance with established labor standards and guidelines
• Review and maintain daily payroll reports and records to ensure labor costs align with approved budgets
• Ensure all recipes and product yields are accurately costed and reviewed on a regular basis
• Enforce standardized recipe cards, portion control, and waste‑minimization practices across all food preparation
• Maintain appropriate food stock levels throughout all culinary areas based on hotel occupancy, banquet, and function forecasts
• Ensure all food preparation equipment is used safely, correctly, and in accordance with maintenance and sanitation standards
• Develop, maintain, and update all culinary operations manuals and standard operating procedures
• Ensure departmental operational budgets are strictly monitored and adhered to
• Deliver and maintain a consistently high‑quality, first‑class culinary product while meeting all operational timelines
• Verify that all food products received from suppliers meet quality standards and are properly stored, labeled, rotated, and handled

• Competitive pay based on experience
• Health, dental, and vision insurance
• Short‑term and Long‑term disability
• Company paid life insurance
• Paid time off and holiday pay
• Employee Assistance Program
• Employee referral bonuses
• 401(k) retirement plan
• Tuition reimbursement
• Travel discounts
• Opportunities for training, development, and career advancement
• Incentive bonuses

Salary: $55,000 per year

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality

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