Lead Sous Chef — Hotel Kitchen Leadership & Menu Innovation

StepStone Hospitality; Charlotte (NC); On-site; USD 52,000 - 68,000; Full time

Job summary

Le Meridien Sheraton Charlotte—managed by StepStone Hospitality—seeks an experienced Sous Chef to lead the kitchen team in a dynamic hotel setting. You will drive quality, presentation and guest satisfaction while controlling costs and labor in a multi-outlet environment.

Responsibilities include menu development, inventory management, staff hiring and training, and partnership with HR on performance reviews. Availability to work flexible hours is required to support hotel operations.

Qualifications

• Proven leadership in culinary management and staff scheduling.
• Experience overseeing kitchen operations, quality, portioning and presentation.
• Ability to plan menus, assist with requisitions and cost controls.
• Hotel or multi-outlet experience is a plus.

Responsibilities

• Manage and schedule kitchen staff to maintain proper staffing and labor standards.
• Oversee cooking operations, ensuring quality, portions and presentation.
• Assist in meal planning, menu development, and requisitioning food and equipment.
• Uphold health, sanitation, and safety standards; maximize profitability and guest satisfaction.
• Develop short- and long-term operational and financial plans for the restaurant.
• Manage inventory control and compliance; hire, train and review kitchen staff with HR guidance.
• Lead monthly team meetings on safety and policy updates.
• Develop quarterly menus and tailor offerings for special events.

Skills

Leadership

Culinary Management

Guest Satisfaction

Budgeting

Inventory Control

Training & Hiring

Tools

Office Software

Job description

Le Meridien Sheraton Charlotte—managed by StepStone Hospitality—seeks an experienced Sous Chef to lead the kitchen team in a dynamic hotel setting. You will drive quality, presentation and guest satisfaction while controlling costs and labor in a multi-outlet environment.

Responsibilities include menu development, inventory management, staff hiring and training, and partnership with HR on performance reviews. Availability to work flexible hours is required to support hotel operations.