Hotel Sous Chef Traveling Task Force

Wenzell & Fisher Hospitality Group; Lexington (KY); On-site; USD 45,000 - 75,000; Part time

Job summary

Wenzell & Fisher Hospitality Group seeks a Hotel Sous Chef for its Traveling Task Force, based in Fort Lauderdale, FL. This 30-day contract role requires hands-on leadership across multiple hotel kitchens and frequent travel to properties to support culinary operations.

You will partner with Executive Chefs to ensure top-quality dishes, maintain safety standards, manage inventories, and mentor staff while elevating menus and events.

Qualifications

• Minimum of 3–5 years experience as a Sous Chef in a hotel or large-scale food service setting.
• Proven ability to lead culinary teams effectively.
• Strong knowledge of culinary techniques and food safety standards.
• Willingness to travel frequently to hotel locations.
• Excellent communication and interpersonal skills.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations across multiple hotel locations.
• Travel to properties to train and guide kitchen staff.
• Ensure consistent food quality and presentation to standards.
• Oversee inventory, ordering, and cost control measures.
• Maintain compliance with health and sanitation regulations.
• Collaborate with hotel culinary teams to develop menus and special events.
• Lead, mentor, and motivate kitchen staff for high performance.
• Troubleshoot kitchen challenges and implement best practices.

Skills

Culinary leadership

Menu development

Travel flexible

Kitchen operations

Food safety

Education

Culinary degree

Job description

Hotel Sous Chef Traveling Task Force Contract

Location: Lexington KY

(Please note this starts out with a 30 day contract)

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.