Sous Chef

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

Description

Join Our Team: Sous Chef at Le Meridien Sheraton Charlotte!

Are you a talented and motivated culinary professional ready to elevate your career? Le Meridien Sheraton Charlotte, managed by StepStone Hospitality, is seeking a dynamic Sous Chef to lead our kitchen team.

Key Responsibilities:

• Manage and schedule kitchen staff to maintain proper staffing levels and adherence to labor standards
• Oversee all cooking operations, ensuring quality, portioning, and presentation
• Assist in meal planning, menu development, and requisitioning food and equipment
• Uphold health, sanitation, and safety standards Maximize profitability while ensuring guest satisfaction
• Develop both short- and long-term operational and financial plans for the restaurant
• Manage inventory control and ensure compliance with all regulations Hire, train, and conduct performance reviews for kitchen staff, with guidance from HR as needed Implement policies and procedures, ensuring team adherence and flexibility
• Lead monthly team meetings to address safety and policy updates
• Develop quarterly menus and customize offerings for special events

What We’re Looking For:

• Strong leadership skills and experience in culinary management
• Expertise in maintaining a high level of guest satisfaction
• Ability to manage financial goals while delivering top-notch culinary experiences
• Familiarity with office and accounting software for inventory and budget management
• Flexibility with work schedules to meet business demands

Requirements

Availability to work any day and time

Multi outlet experience

Hotel experience a plus

• Must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors. (Bilingual is preferred)
• Ability to assist with the design and preparation of statistical reports and presentations as needed.
• Ability to accurately report information.
• Minimum lifting of 50 pounds.
• Pushing, bending, stooping, upward reaching, manual dexterity.
• Hearing, writing, typing.
• Minimum pulling of 50 pounds.

Other duties may be assigned.

EOE - All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.