Luxury Hotel Sous Chef — Menu Innovation & Team Leadership

BHC; Clinton Township (SD); On-site; USD 55,000 - 75,000; Full time

Job summary

Sorelle in a luxury hotel setting seeks a Sous Chef to support the team and assist in developing the culinary concept for the outlet. Reporting to the Chef de Cuisine, this role supervises menu creation, preparation, and production of all food items and helps manage outlet kitchen operations.

You will lead a kitchen team, coordinate with departments, monitor costs and quality daily, and ensure safety and sanitation while delivering outstanding guest service.

Qualifications

• Minimum 2 years in a culinary leadership role in a high-volume setting.
• Experience in a luxury environment.
• Ability to work across all kitchen stations.
• Strong communication with guests and staff.
• Good math and cost-control awareness.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Serve as liaison between culinary and other hotel departments.
• Supervise the preparation and cooking of various items.
• Develop and implement creative menu items aligned with brand standards.
• Plan, coordinate, and execute special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, evaluating, and hiring.
• May supervise other culinary roles including supervisors and other Sous Chefs.
• Lead and coach the team toward exceptional guest service and employee satisfaction.
• Monitor daily food production, ordering, cost, and quality.
• Ensure safety and sanitation of kitchen facilities and equipment.

Skills

Culinary leadership

English communication

Kitchen operations

Food cost controls

Staff scheduling & coaching

Job description

Sorelle in a luxury hotel setting seeks a Sous Chef to support the team and assist in developing the culinary concept for the outlet. Reporting to the Chef de Cuisine, this role supervises menu creation, preparation, and production of all food items and helps manage outlet kitchen operations.

You will lead a kitchen team, coordinate with departments, monitor costs and quality daily, and ensure safety and sanitation while delivering outstanding guest service.