Sous Chef

Hotel Revival Baltimore; Baltimore (MD); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Up to 3 weeks paid time off

Discounts at New Waterloo restaurants

401K matching

Paid holidays

Shops/hotels discounts

Job summary

Hotel Revival Baltimore seeks a Sous Chef to lead and mentor the culinary team, upholding the brand’s hospitality standards. You will manage menu execution, training, and daily kitchen operations across outlets, while driving cost controls and quality.

This role emphasizes leadership, collaboration, and guest-focused service. We value experience in boutique hotel settings and a passion for delivering memorable dining experiences.

Qualifications

• Proven track record leading kitchen teams
• Experience in high-volume or boutique hotel settings
• Ability to train and develop staff

Responsibilities

• Lead kitchen teams and ensure consistent quality across outlets
• Oversee menu preparation, plating, and presentation per standards
• Monitor labor, inventory, and food costs to optimize operations

Skills

Team leadership

Menu development

Decision making

Time management

Job description

Hotel Revival is a 107-key art-centric boutique hotel located in Baltimore's historic Mount Vernon neighborhood, home to 19th-century architecture, lush parks, iconic churches, galleries, restaurants, and cultural venues. It embodies Baltimore by showcasing local products, the city's history, and native cuisine. This award-winning property is internationally recognized for its commitment to the ongoing restoration of Baltimore and its success in social impact.

Job Overview:

As the Sous Chef, you will educate, empower, and inspire your team to grow and develop, while teaching best practices and sharing your passion for food. You will be an operational contributor to labor, inventory, and food costs, as well as a proactive problem solver – willing to recommend ideas for the overall success of the culinary team. You will be an ambassador to the brand and to each outlet and will set the tone for how each one of your associates approaches service.

What you'll do:

• Work closely with culinary teams to understand and develop the business plan, and set goals for growth
• Provide leadership and management support to staff while overseeing day-to-day operations
• Supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and presentation of menu items as directed by the Executive Chef
• Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling practices; ensure employees follow standards and regulations
• Order or requisition food and other supplies needed to ensure efficient operation; verify quantity and quality of received products
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Demonstrate new cooking techniques and equipment to staff
• Assist with estimating the amount and cost of required ingredients and supplies; meet with sales representatives to negotiate prices and order supplies
• Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results
• Maintain awareness of documentation needed and retained in employee files
• Oversee food preparation and presentation to ensure organizational and safety standards are met
• Follow inventory standards and procedures to consistently conduct accurate inventory
• Meet with guests to discuss menus for special events and create event menus as needed
• Record production and operational data on specified forms
• Ensure open lines of communication with upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the outlet are met
• Ensure immediate response is given to guest comments and concerns and apply corrective measures when necessary
• Ensure that all equipment is maintained in good, safe working condition; arrange for equipment purchases and repairs as needed

Who you are:

• You have a proven track record of managing teams and executing menus.
• You have a solutions-oriented mindset and the confidence to make fast-paced decisions.
• You believe that good hospitality is an experience, not just a transaction.
• You are a leader; you're dedicated to developing your team and creating a holistic sense of mission.
• You believe in learning and personal growth; you show up as a contributor, not a spectator.
• You're excellent with time management and can function effectively in a dynamic environment.
• You have a strong work ethic and the ability to work autonomously and with confidence.
• A plus: You have 3+ years of related experience in the culinary industry

BENEFITS

We are proud to offer competitive wages and the following benefits for full-time employees:

• Up to 3 weeks paid time off annually
• 50% off discount at most New Waterloo restaurants
• 401K matching
• Paid holidays
• Discounts at our shops, hotels local partnerships

New Waterloo is a community-centric independent hospitality company based in Austin, Texas. We use our platform to intentionally empower and get behind the choices of our people and communities - creating environments that sustain lasting social impact. Our team of hospitality experts provides the resources, talent, passion, and collaboration necessary to foster thoughtful places and thriving businesses.

New Waterloo is an equal-opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.