Banquet Sous Chef at The Hive

21c Museum Hotels; Bentonville (AR); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Sous Chef to lead kitchen operations. This role requires a blend of culinary expertise and strong leadership skills, ensuring smooth service during busy periods while maintaining high standards of food safety and quality. The ideal candidate will have a minimum of two years in fine dining, demonstrating proficiency in cooking techniques and effective communication. Join a dynamic team where your contributions will directly impact the guest experience and culinary excellence.

Qualifications

• Minimum of two years experience in a fine dining restaurant environment.
• Excellent communication skills; must be able to speak, read, and understand English.

Responsibilities

• Owns service period and supervises kitchen crew.
• Maintains clean and organized storage areas.
• Orders products in conjunction with the Chef de Cuisine.

Skills

Professional cooking

Knife handling

Safety and sanitation

Communication skills

Team management

Job description

Job Description

Reports To: Chef de Cuisine/Executive Chef

Supervises: Line Cooks, Stewards

General Purpose: A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning. The sous chef position is one of the key positions in the kitchen.

Specific Responsibilities:

• Owns service period and crew.
• Able to be multifaceted with eyes on all kitchen activities.
• Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product.
• Available to assist line staff with recipe techniques and station prep and answer any questions.
• Abreast of all menu changes, regardless of service period.
• Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events.
• Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department.
• Maintains clean and organized walk-ins & dry storage area.
• Orders daily and weekly products in conjunction with CDC.
• Stays aware of food and labor costs and makes efforts to control these in their particular service periods.
• Collaborates with CDC and/or EC on menu development and engineering.

Qualifications:

• Minimum of two years experience in a fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation, and food handling processes.
• Able to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Excellent communication skills; must be able to speak, read, and understand English.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Travel Requirements: As needed.

Additional Information: All your information will be kept confidential according to EEO guidelines.

Seniority level

• Associate

Employment type

• Full-time

Job function

• Other

Industries

• Hospitality

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