Sous Chef

The Sheraton McKinney Hotel is Looking for a Sous Chef!

Job Overview

The Sous Chef plays a key role in the kitchen, acting as the second-in-command to the Executive Chef. Responsible for supervising kitchen operations, maintaining high culinary standards, managing kitchen staff, and ensuring the preparation and delivery of exceptional food for hotel guests and events. The Sous Chef also assists in menu planning, inventory management, and ensuring compliance with health and safety regulations.

Compensation

The position is a salaried role with a compensation range of $55,000–$70,000 annually. Final compensation will be determined based on the candidate’s experience, qualifications, and skill set.

What You’ll Be Doing

• Assist the Executive Chef in planning and executing menus, ensuring variety and quality for à la carte, buffet, banquets, and room service.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure food is prepared and presented to hotel and brand standards.
• Monitor and maintain food quality and taste consistency.
• Supervise, train, and motivate kitchen staff, fostering a positive work environment.
• Assign tasks and manage kitchen staff schedules to ensure smooth operations.
• Provide feedback to staff on performance and culinary techniques.
• Assist in managing food inventory, stock rotation, and ensuring minimal waste.
• Help control food costs and portion sizes without compromising quality.
• Maintain cleanliness and organization of the kitchen, adhering to all food safety and sanitation standards.
• Ensure compliance with hotel policies, HACCP, and local health department regulations.
• Address and resolve any safety issues or kitchen equipment malfunctions.
• Contribute to menu development by researching food trends and creating new dishes.
• Participate in food tastings, presentations, and promotional events.
• Work closely with other hotel departments to ensure smooth coordination of events, banquets, and special dining experiences.
• Communicate effectively with the Executive Chef, front-of-house teams, and hotel management.
  
  

What You Bring

• Proven experience as a Sous Chef or similar leadership role in a professional kitchen, preferably in a hotel setting.
• Culinary degree or equivalent professional training is preferred.
• Strong knowledge of food preparation techniques, international cuisines, and menu planning.
• Familiarity with inventory management, and cost control.
• Knowledge of food safety regulations and standards.
• Ability to work in a fast-paced environment and adapt to changing priorities.
• Must be able to stand for extended periods.
• Flexible schedule, including evenings, weekends, and holidays.
  
  

Working Conditions & Physical Effort

Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment.

Benefits

Benefits for Full Time employees may include:

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances
• Flexible Spending Accounts
• 401(k) Retirement Plan with Company Match
• Paid Time Off, Vacation and Holidays
• Employee Assistance Program
• AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE!
  
  

*Benefits vary by location*

Part-Time Benefits Also Available!

EEO/VET/DISABLED