Hotel Sous Chef Traveling Task Force

Wenzell & Fisher Hospitality Group; Fort Lauderdale (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Wenzell & Fisher Hospitality Group in Fort Lauderdale, FL, is seeking a dynamic Hotel Sous Chef for our Traveling Task Force. This role supports multiple hotel properties, travels frequently, and elevates kitchen operations with hands-on leadership and adaptability across diverse culinary environments.

Responsibilities include assisting the Executive Chef across locations, mentoring staff, maintaining food quality and safety, managing inventory and costs, and collaborating with hotel teams to

Qualifications

• Minimum 3–5 years as a Sous Chef in hotel or large-scale food service.
• Proven leadership of culinary teams.
• Strong food safety knowledge and kitchen operations.
• Willingness to travel to multiple properties.
• Culinary degree or relevant certification preferred.

Responsibilities

• Assist the Executive Chef across daily kitchen operations at multiple locations.
• Travel to assigned properties for hands‑on support and training.
• Maintain consistent food quality and presentation to hotel standards.
• Oversee inventory, ordering, and cost control measures.
• Ensure health, safety and sanitation regulations are followed.
• Collaborate with hotel teams to develop menus and events.
• Lead, mentor, and motivate kitchen staff toward excellence.
• Troubleshoot kitchen challenges and implement best practices.

Skills

Leadership

Culinary skills

Food safety

Team management

Communication

Adaptability

Education

Culinary degree

Job description

Location: Traveling Task Force

Position Overview

We are seeking a dynamic and experienced Hotel Sous Chef to join our Traveling Task Force team based in Fort Lauderdale, FL. This unique role requires a culinary professional who thrives in fast-paced environments and is willing to travel to various hotel properties to support and elevate kitchen operations. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the flexibility to adapt to different hotel settings.

Key Responsibilities

• Assist the Executive Chef in managing daily kitchen operations across multiple hotel locations.
• Travel to assigned properties to provide hands‑on support, training, and guidance to kitchen staff.
• Ensure consistent food quality, presentation, and adherence to hotel culinary standards.
• Oversee inventory management, ordering, and cost control measures.
• Maintain compliance with health, safety, and sanitation regulations.
• Collaborate with hotel management and culinary teams to develop menus and special event offerings.
• Lead, mentor, and motivate kitchen staff to achieve high performance and professional growth.
• Assist in troubleshooting kitchen challenges and implementing best practices.

Qualifications

• Minimum of 3‑5 years experience as a Sous Chef or similar role in a hotel or large‑scale food service environment.
• Proven ability to manage and lead culinary teams effectively.
• Strong knowledge of culinary techniques, food safety standards, and kitchen operations.
• Flexibility and willingness to travel frequently to various hotel locations.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and adapt quickly to changing environments.
• Culinary degree or relevant certification preferred.

How to Apply

If you are a motivated culinary professional ready to take on a challenging and rewarding role with travel opportunities, please submit your resume and cover letter to our recruitment team.