Restaurant Sous Chef - Corinne

The immediate direct support Chef is in charge of a culinary outlet or discipline, or acts when the Executive Sous Chef isn’t on property. The Chef has been trained in all aspects of that specific Food and Beverage daily operations and is able to oversee the entire operation.

Responsibilities

The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served, supporting the Chef and following the directions in all areas of F&B. They direct kitchen staff and handle all food-related concerns or topics on behalf of the Executive Chef for their assigned areas.

Key responsibilities include:

• Supporting the development and representation of all Food, Beverage, and Service within the department, fostering a culture of continuous learning and training, emphasizing high-quality, fresh ingredients, seasonal techniques, and preparations suitable for each outlet or event, balancing quality and profit.
• Assisting with interviews, hiring, training, and managing culinary staff daily.
• Maintaining knowledge of local health department regulations, Corporate HACCP, Food Safety SOPs, Federal Guidelines, and ensuring ongoing compliance.
• Organizing, overseeing, and managing all food prep operations during daily activities.
• Assisting with menu creation, recipes, and use records.
• Implementing assigned menus, recipes, and timelines.
• Ensuring the success of the kitchen brigade and station assignments by following WLW SOPs and directives, utilizing daily forms and functions.
• Supporting the Chef, Sales Department, E.M., and outlet FOH in marketing and sales programs.
• Executing accounting procedures, including F&B checkbook, invoice processing, payroll, inventories, and P&L critiques as assigned.
• Checking the freshness of foods and ingredients, ensuring recipes and portion records are followed.
• Monitoring food-related expenses to meet budget targets.
• Monitoring guest feedback scores and contributing to positive rankings.
• Fostering a cooperative and respectful work environment.
• Mentoring associates for career development and advancement.

Other Information

Competencies: Analytical Skills, Leading Edge, Creativity, Adaptability, Customer Focus, Coaching, Energy, Selecting A Players, Team Building.

Skills: Basic Computer Skills (Excel, Word, Outlook, TM1, etc.), Knowledge of all cooking and preparation equipment, Stewarding cleaning and maintenance equipment, Basic Human Resources Skills, Basic Sales Skills and Techniques.

Education/Experience: Associates in Culinary Arts or Business Administration.

Working Conditions: 35% cerebral, 65% physical.

Location Code: 1303

White Lodging aims to create a lasting company. We hire passionate, driven, and motivated hospitality associates aspiring to lead. Since 1985, we have been a leading hotel ownership, development, and management company in America.

Talentify is an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

We provide accommodations for applicants with disabilities. Request assistance at accessibility or .

All new hires must complete Form I-9 and provide proof of identity and U.S. work eligibility. An AEDT will score your skills and responses. For NYC applicants, alternative processes or accommodations can be requested.