Lead Sous Chef — Craft Menus, Guide the Team, Grow

The Westin Philadelphia; Philadelphia (Philadelphia County); On-site; USD 50,000 - 65,000; Full time

Job summary

The Westin Philadelphia is seeking a dedicated Sous Chef to support the Executive Chef in preparing exceptional dishes and overseeing daily kitchen operations in line with our service standards.

You will lead, train, and coach a team, manage menus and recipes, and supervise cost controls while upholding safety and sustainability practices. This role requires standing, holidays, and weekend work in a fast-paced hotel kitchen environment.

Qualifications

• Degree or certification from an accredited culinary program preferred.
• 3 years experience in a managerial position of an upscale and/or high volume food service establishment required.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform to brand standards.
• Oversee preparation and production of menus, development and execution of recipes.
• Manage kitchen operations and assigned staff.
• Ensure staff follows recipes and yield guides.
• Develop new menu items, test and create recipes.
• Trains, develops and evaluates personnel on equipment, techniques and skills.
• Supervise kitchen personnel to ensure proper cooking methods and portions.
• Manage budget and monitor costs to control expenditures.
• Direct and develop skills to achieve department goals.
• Evaluate direct reports and conduct performance reviews.
• Maintain open-door policy for team concerns; conduct monthly staff meetings.
• Follow sustainability guidelines per the EarthView program.
• Practice safe work habits and comply with MSDS and OSHA standards.
• Perform other duties as requested by management.

Skills

Staff management

Menu development

Coaching

Scheduling

Recipe execution

Quality control

Budget oversight

Sustainability

Education

Culinary degree

Job description

The Westin Philadelphia is seeking a dedicated Sous Chef to support the Executive Chef in preparing exceptional dishes and overseeing daily kitchen operations in line with our service standards.

You will lead, train, and coach a team, manage menus and recipes, and supervise cost controls while upholding safety and sustainability practices. This role requires standing, holidays, and weekend work in a fast-paced hotel kitchen environment.