Sous Chef

Compensation Type

Hourly

About Highgate Hotels

Highgate is a leading real estate investment and hospitality management company recognized as an industry innovator. It operates in major U.S. gateway cities including New York, Boston, Miami, San Francisco, and Honolulu, with expanding presence in the Caribbean and Latin America. The company offers expertise throughout all stages of the property cycle, from planning and development to recapitalization or disposition. Highgate has a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, utilizing industry-leading revenue management tools to maximize asset value. With experienced hotel management leaders, Highgate is a trusted partner for top ownership groups and major hotel brands. Corporate offices are located in New York, Chicago, Dallas, London, Miami, and Seattle. More information at www.highgate.com.

Position Overview

The Sous Chef ensures all meals from the kitchen meet quality, consistency, visual appeal, taste, and food cost standards. Responsibilities include staff training, maintaining corporate quality standards, establishing food specifications, portion control, recipes, sanitation, and controlling food and labor costs while maximizing guest satisfaction.

Key Responsibilities

1. Collaborate with F&B managers and communicate issues promptly.
2. Keep supervisor informed of problems requiring attention.
3. Monitor loss prevention in kitchen areas.
4. Prepare and submit reports timely.
5. Oversee food quality and presentation.
6. Manage reports such as wage progress, payroll, revenue, schedules, and action plans.
7. Supervise daily kitchen operations and food production.
8. Coordinate with cooks on forecasts and customer counts for timely service.
9. Address guest complaints promptly.
10. Ensure SOP compliance across outlets.
11. Follow requisition procedures.
12. Conduct staff performance reviews.
13. Implement corporate promotions and standards.
14. Comply with health and sanitation laws.
15. Calculate daily food costs.
16. Assist in menu creation and implementation.
17. Assess food portioning, presentation, and temperature.
18. Ensure proper food storage and sanitation at shift end.
19. Review food purchases for quality and pricing.
20. Oversee food prep, sanitation, inventory, and reporting activities.
21. Prepare daily food production sheets and handle meat, poultry, seafood preparation.

Qualifications

• Minimum 4 years of progressive experience or 2 years with culinary degree in a hotel or related field.
• Knowledge of F&B prep, health regulations, and liquor laws.
• Ability to work long hours.
• Physical ability to exert up to 50 pounds occasionally and 20 pounds frequently.
• Maintain a friendly demeanor at all times.
• Effective verbal and written communication skills.
• Ability to listen, understand, and clarify concerns.
• Multitasking and prioritization skills.
• Attending meetings and participating in M.O.D. coverage as required.
• Regular attendance and professional appearance.
• Compliance with safety, confidentiality, and hotel standards.
• Problem-solving skills and confidentiality maintenance.
• Perform additional duties as assigned.