Sous Chef (Salaried)

The Sous Chef is the Executive Chef’s key partner—running the line, developing cooks, and ensuring every plate meets recipe specs, timing, and presentation standards. You’ll oversee prep and service, uphold food safety, manage inventories and costs, and help design seasonal menus and event offerings.

Key Responsibilities

• Culinary Operations

  • Lead daily production for breakfast/lunch/dinner, banquets, and special events; manage expo and ticket flow to hit target times.

  • Verify recipe adherence, portioning, seasoning, and plating; maintain par levels and mise en place across stations.

  • Conduct line checks, tasting/quality checks, and end-of-shift reviews.

• Team Leadership & Training

  • Schedule, train, and coach cooks, stewards, and prep staff; run pre-shift lineups and skills clinics.

  • Enforce station organization, cleanliness, and communication; participate in hiring and performance reviews.

• Food Safety & Sanitation

  • Own ServSafe/HACCP standards: time/temperature control, cooling/reheating, allergen and cross-contact procedures, labeling/rotation (FIFO).

  • Maintain logs (temps, clean-downs) and pass health/brand audits.

• Menu & Program Development

  • Assist with menu engineering, seasonal changes, tastings, specs, and recipe cards; contribute to banquets/catering menus and special events.

  • Support dietary accommodations (gluten-free, vegan, allergens) with safe, tasty alternatives.

• Inventory, Ordering & Cost Control

  • Forecast, order, and receive product; ensure quality and specs; track yields and waste.

  • Maintain target COGS through portion control, production planning, and waste reduction; help with month-end counts.

• Equipment & Facilities

  • Ensure proper use, cleaning, and maintenance of kitchen equipment; submit and track work orders with Engineering.

  • Uphold safety (PPE, knife/tool handling) and keep BOH areas organized.

• Cross-Functional Collaboration

  • Coordinate with Front of House on pacing and service recovery; partner with Events on BEO execution and accurate charge capture.

  • Support sustainability initiatives (waste diversion, vendor packaging, energy/water best practices).

• Administration & Reporting

  • Maintain SOPs, station guides, and training materials; assist with scheduling and labor management within budget.

  • Provide daily production notes, 86 lists, and post-shift recaps to leadership.

Benefits We Offer:

• Competitive Salary: A comprehensive and competitive compensation package.
• Performance Bonuses: Based on company and individual performance.
• Health Benefits: Full medical, dental, and vision coverage.
• Retirement Savings: 401(k) plan with company match to help secure your financial future.
• Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance.
• Professional Development: Opportunities for career advancement, mentorship, and ongoing learning.
• Employee Discounts: Discounts on hotel stays and services across PHM properties.
• Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle.
• Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance.

Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO):

PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.

• 3–5 years professional kitchen experience, including 1–2 years in a lead or sous role (hotel, resort, or high-volume restaurant preferred).

• Strong cooking fundamentals across grill/sauté/roast/fry/garde manger; confident plating and expo management.

• Proven team leadership, training, and communication skills; calm under pressure.

• Solid knowledge of ServSafe/HACCP, allergens, and sanitation best practices.

• Experience with inventory, ordering, and cost controls; basic Excel/Sheets proficiency.

• Certifications: ServSafe Food Protection Manager required (or within 30 days).

• Culinary degree/certificate preferred or equivalent experience.

Physical Requirements

• Stand/walk for entire shift; frequent bending, reaching, and repetitive motions.

• Lift/carry up to 40–50 lbs; work in hot, cold, and humid environments; safe knife/equipment handling with required PPE.

Salary : $67,000