Luxury Hotel Sous Chef: Creative Leadership

Davidson Hospitality Group; Orlando (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical coverage

Dental & Vision coverage

Teledoc service

Maintenance medications

Pet insurance

Hotel discounts

Tuition reimbursement

Paid time off

401K match

Job summary

Davidson Hospitality Group seeks a dynamic Sous Chef for Hotel Beauden, Autograph Collection in downtown Orlando. You will lead a high-volume kitchen, collaborate with the Executive Chef, and contribute to menu development and daily operations.

You will train staff, manage inventory, ensure food safety, and uphold the brand’s standards of modern, guest-focused cuisine in a vibrant arts district setting.

Qualifications

• College degree or certification in culinary field/hospitality field preferred.
• Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving products.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Collaborate with the culinary team to deliver exceptional dining experiences.
• Lead and train line cooks, ensuring high standards and consistency.
• Assist in menu development and maintaining quality across dishes.
• Oversee inventory and assist with planning, scheduling, and procedures.

Skills

Leadership

Communication

Attention to detail

Inventory management

Multi-tasking

Food safety knowledge

Ability to work in fast-paced

Education

College degree or certification in culinary/hospitality

Job description

Davidson Hospitality Group seeks a dynamic Sous Chef for Hotel Beauden, Autograph Collection in downtown Orlando. You will lead a high-volume kitchen, collaborate with the Executive Chef, and contribute to menu development and daily operations.

You will train staff, manage inventory, ensure food safety, and uphold the brand’s standards of modern, guest-focused cuisine in a vibrant arts district setting.