Lead Sous Chef - Hotel Kitchen Leadership

Hei Hotels Inc.; Jacksonville (FL); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical & Dental insurance through a2b

Vision insurance through EyeMed

Paid time off (vacation, sick, holiday

Pet insurance

401(k) with company match

Hotel room discounts

Job summary

HEI Hotels and Resorts seeks a Sous Chef for the Marriott Jacksonville Downtown on-site in Jacksonville, FL. Lead kitchen staff, oversee production, and ensure high-quality food for hotel restaurants and room service.

The role requires strong leadership, culinary expertise, and the ability to manage costs and deadlines. You will mentor cooks, collaborate with the Executive Chef on menus, and maintain safety and sanitation in a fast-paced hotel environment.

Qualifications

• Two+ years of post-high school education, culinary education desirable.
• Five+ years of employment in a related kitchen/culinary role.
• Knowledge of hotel operations, safety, budgeting, and staff management.

Responsibilities

• Plan and manage daily production, preparation and presentation of hotel foods to standards.
• Manage HR in production areas: interview, hire, train, develop, coach, and review performance.
• Schedule maintenance and sanitation of kitchen and equipment to meet safety standards.
• Monitor labor and food costs; prepare reports to meet budgets while maintaining quality.
• Assist Executive Chef in menu costing and seasonal implementations; act in their absence.
• Ensure attendance and regular availability; perform other related duties.

Skills

Leadership skills

Staff development

Time management

Verbal and written communication

Adaptability under deadlines

Education

Culinary education

Post-high school education

Job description

HEI Hotels and Resorts seeks a Sous Chef for the Marriott Jacksonville Downtown on-site in Jacksonville, FL. Lead kitchen staff, oversee production, and ensure high-quality food for hotel restaurants and room service.

The role requires strong leadership, culinary expertise, and the ability to manage costs and deadlines. You will mentor cooks, collaborate with the Executive Chef on menus, and maintain safety and sanitation in a fast-paced hotel environment.