Sous Chef, Chalkboard Restaurant, Ambassador Hotel

That exceptional dining experiences are built through preparation, teamwork, and inspired leadership.

That great kitchens thrive when leaders coach, mentor, and support their teams every day.

That consistency, quality, and creativity are essential ingredients in every successful culinary operation.

That food safety, cleanliness, and operational excellence are non‑negotiable.

That collaboration between Culinary, Food & Beverage, and hotel leadership creates memorable guest experiences.

That every plate served is an opportunity to curate UNMATCHED MOMENTS
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Leading daily kitchen operations while supporting the Executive Chef in delivering exceptional culinary experiences.

Coaching, mentoring, and developing Culinary team members while fostering a culture of accountability, collaboration, and continuous improvement.

Training team members on recipes, food preparation techniques, presentation standards, sanitation, and kitchen safety.

Actively participating in food preparation, production, plating, and quality assurance to ensure consistency across every service.

Monitoring food quality, presentation, portion control, and timing while maintaining the highest culinary standards.

Managing inventory, food costs, product rotation, purchasing, and waste reduction initiatives to support operational efficiency.

Reviewing food cost reports and partnering with Culinary and Food & Beverage leadership to identify opportunities for improvement.

Scheduling and directing kitchen staffing to meet business demands while maximizing productivity and guest satisfaction.

Maintaining kitchen equipment, facilities, and work areas to ensure cleanliness, organization, safety, and compliance with health regulations.

Troubleshooting operational challenges and responding confidently to changing business demands during service.

Collaborating with vendors, support departments, and hotel leadership to ensure timely procurement of products and operational support.

Leading by example while creating a positive, respectful, and high‑performing kitchen culture.

Taking pride in delivering exceptional food that consistently exceeds guest expectations.

You understand that leadership is about developing people while maintaining exceptional culinary standards.

You thrive in a fast‑paced kitchen while remaining organized, calm, and solution‑oriented.

You are passionate about coaching and mentoring Culinary team members.

You balance creativity with operational discipline and financial responsibility.

You communicate effectively with Culinary leadership, Food & Beverage teams, and hotel leadership.

You take pride in maintaining the highest standards for food safety, cleanliness, and kitchen organization.

You bring professionalism, integrity, and accountability to every shift.

You believe exceptional hospitality begins with exceptional leadership in the kitchen.

High school diploma or GED required.

Culinary degree or equivalent professional culinary training preferred.

Minimum of two years of progressive culinary leadership experience in a high‑volume restaurant, hotel, resort, or fine dining environment.

Previous supervisory or Sous Chef experience preferred.

Strong knowledge of food preparation techniques, menu execution, kitchen operations, inventory management, and food cost control.

Comprehensive knowledge of food safety, sanitation, HACCP principles, and health regulations.

Experience training, coaching, and developing Culinary team members.

Strong leadership, communication, organizational, and time‑management skills.

Ability to read, understand, and execute standardized recipes and production schedules.

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