Executive Sous Chef - Lead, Create & Elevate Menus

ZMC Hotels; Fort Wayne (IN); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Tuition assistance

401(k)

Dental insurance

Employee discounts

Job summary

ZMC Hotels in Fort Wayne, IN seeks a professional Sous Chef to assist the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests.

You will collaborate with a skilled culinary team, lead by example, contribute to menu development, and uphold strict recipes, safety, and sanitation standards while helping drive guest satisfaction.

Qualifications

• Must have proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment.
• Strong leadership abilities and ability to motivate a team in a positive, inclusive culture.

Responsibilities

• Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating.
• Lead and motivate the culinary team to foster collaboration, creativity, and professional growth.
• Collaborate with the Executive Chef to develop innovative and seasonally inspired menus using local ingredients.
• Ensure all items are prepared and served per recipes, portions, and presentation standards.
• Maintain an organized kitchen with efficient systems for inventory, ordering, and cost control.
• Monitor food quality and freshness and participate in regular inspections.

Skills

Sous Chef experience

Leadership

Food safety knowledge

Attention to detail

Team collaboration

Communication skills

Education

Culinary degree or equivalent

Job description

ZMC Hotels in Fort Wayne, IN seeks a professional Sous Chef to assist the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests.

You will collaborate with a skilled culinary team, lead by example, contribute to menu development, and uphold strict recipes, safety, and sanitation standards while helping drive guest satisfaction.