Sous Chef

Description

The Sous Chef is a hands-on culinary leader who works closely with the Executive Chef to oversee daily culinary operations throughout the Fordson Hotel, including the restaurants, Bodega, Pool Bar, banquets, catering, and special events. The Sous Chef is responsible for maintaining high standards of food quality and service while supporting team development, sanitation, cost control, and an exceptional guest experience. When serving as Chef on Duty, the Sous Chef assumes responsibility for the overall operation of the culinary team.

Responsibilities

Daily Operations and Service

• •Oversee daily kitchen operations across assigned outlets and events, ensuring each area is properly staffed, prepared, organized, and ready for service.
• •Serve as Chef on Duty and take ownership of culinary operations, decisions, and follow-through as directed by the Executive Chef.
• •Lead pre-shift lineups, assign responsibilities, communicate priorities, and ensure preparation, opening, and closing duties are completed.
• •Remain actively engaged on the floor and cooking line during service, providing leadership and support wherever needed.
• •Work closely with front-of-house leadership to manage ticket times, service flow, guest requests, allergies, refires, and other service-related concerns.
• •Respond to call-offs, changes in business volume, and other operational challenges while maintaining quality, safety, and the guest experience.

Food Quality and Culinary Standards

• •Ensure all food is prepared according to approved recipes, portion standards, presentation guidelines, and established ticket-time expectations.
• •Conduct quality checks throughout preparation and service, addressing seasoning, temperature, presentation, and consistency issues before food reaches the guest.
• •Support menu development, tastings, recipe testing, seasonal menu changes, and the rollout of new dishes and culinary programs.
• •Ensure leadership tastings and quality reviews accurately represent the food, presentation, and overall experience expected by the guest.

Team Leadership and Development

• •Supervise, coach, and develop cooks, prep cooks, dishwashers, and other assigned culinary team members in a professional and respectful manner.
• •Train team members on recipes, stations, equipment, sanitation, safety procedures, service expectations, and hotel standards.
• •Provide clear direction, hold team members accountable, recognize strong performance, and address performance or conduct concerns in a timely manner.
• •Support onboarding, cross-training, required learning, and ongoing development to build a flexible and dependable culinary team.
• •Foster a positive work environment focused on teamwork, urgency, organization, communication, and problem-solving.

Labor, Cost Control, and Administration

• •Assist with scheduling and manage daily labor through appropriate staffing adjustments, breaks, early cuts, and overtime control based on business levels.
• •Help maintain food cost through responsible ordering, accurate receiving, inventory management, portion control, product rotation, waste reduction, and proper documentation.
• •Complete orders, inventories, prep plans, schedules, temperature logs, waste records, and other assigned administrative tasks accurately and on time.
• •Protect hotel assets and ensure food, equipment, tools, and supplies are used responsibly and maintained properly.

Banquets and Special Events

• •Review Banquet Event Orders (BEOs) and participate in BEO or operational meetings as assigned.
• •Develop and communicate production plans, prep assignments, timelines, equipment needs, and plating or buffet execution plans.
• •Ensure banquet and catering events are properly prepared, executed on time, and delivered according to approved menus and event details.
• •Coordinate with banquet, stewarding, front-of-house, and hotel leadership before, during, and after events to ensure a successful operation.