Senior Sous Chef: Lead, Train & Elevate the Kitchen

Hard Rock Hotel Cancun; Northern (KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Hard Rock Hotel Tejon is seeking an Outlet Sous Chef to oversee all shifts for an assigned outlet, ensuring quality food and guest satisfaction. You will coordinate with front-of-house staff to ensure seamless service and strong guest relations.

The position requires a culinary arts degree or 8 years of progressive food preparation experience, including at least 1 year in a supervisory role. You will hire, train, and mentor staff, control costs, maintain HACCP standards, and adapt menus as

Qualifications

• Minimum 8 years progressive food prep experience, or culinary degree/accredited apprenticeship.
• At least 1 year in a supervisory capacity.
• Must meet physical requirements and be able to work a flexible schedule.

Responsibilities

• Oversee food preparation on all shifts for an assigned outlet to ensure quality and guest satisfaction.
• Hire, train, motivate, evaluate and supervise staff with guidance and resources.
• Establish training procedures to achieve superior guest service standards.
• Monitor purchasing, staffing, preparation, and inventory to control costs.
• Ensure HACCP compliance and food quality through ongoing evaluation.
• Assist in menu changes to ensure variety and quality.
• Operate and maintain kitchen equipment and support outlets as needed.
• Attend meetings and perform other duties as assigned.

Skills

Communication skills

Attention to detail

Discretion

Flexibility

Team communication

Multitasking

Teamwork

Problem solving

Education

Culinary arts degree or accredited apprenticeship

8 years progressive kitchen experience

Job description

Hard Rock Hotel Tejon is seeking an Outlet Sous Chef to oversee all shifts for an assigned outlet, ensuring quality food and guest satisfaction. You will coordinate with front-of-house staff to ensure seamless service and strong guest relations.

The position requires a culinary arts degree or 8 years of progressive food preparation experience, including at least 1 year in a supervisory role. You will hire, train, and mentor staff, control costs, maintain HACCP standards, and adapt menus as