Executive Sous Chef — Lead Innovation in a Lively Kitchen

kimptonhotelsandrestaurantscareers; Utah; On-site; USD 50,000 - 70,000; Full time

Job summary

Kimpton Hotels & Restaurants is seeking a skilled Sous Chef to join our kitchen team in a high-volume, full-service restaurant. You will supervise production, mentor staff, and collaborate with the Executive Chef to deliver delicious, consistent dishes.

You will manage labor and food costs, assist with menu design, and ensure health and safety standards are met. Flexible schedule and commitment to guest satisfaction are essential.

Qualifications

• Minimum of 2 years of Sous Chef experience in a high-volume, full service restaurant.
• A 2-4 year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, weekends, nights, holidays when needed.
• Food Handler Certification and Alcohol Awareness Certification as applicable.
• Passionate about various cooking methods and industry trends.
• Knowledge of Microsoft Office, POS, inventory, payroll/timekeeping and accounting software.

Responsibilities

• Supervise food production at all stations and assist cooks.
• Lead kitchen operations in the absence of the Executive Chef and manage issues.
• Assist with paperwork, forms, reports, and schedules.
• Interview and hire employees; plan, assign, direct work; appraise performance.
• Identify developable staff and provide training for new openings.
• Assist in filling open positions with qualified applicants.
• Order, stock, and ensure correct counts/condition of products.
• Maintain labor costs and track food costs; manage overtime.
• Ensure timely food production and quality service.
• Contribute to daily line-ups, menu meetings, and staff training.

Skills

Sous Chef

High-volume service

Food cost control

Budget awareness

Education

Culinary Arts degree

Hospitality Management degree

Tools

Microsoft Office

POS system

Inventory software

Payroll software

Accounting software

Job description

Kimpton Hotels & Restaurants is seeking a skilled Sous Chef to join our kitchen team in a high-volume, full-service restaurant. You will supervise production, mentor staff, and collaborate with the Executive Chef to deliver delicious, consistent dishes.

You will manage labor and food costs, assist with menu design, and ensure health and safety standards are met. Flexible schedule and commitment to guest satisfaction are essential.