Sous Chef

Le Meridien & Sheraton Charlotte Hotels; Charlotte (NC); On-site; USD 52,000 - 76,000; Full time

Job summary

Le Meridien Sheraton Charlotte is seeking a dynamic Sous Chef to lead our kitchen team in a fast-paced hotel environment. You will oversee all cooking operations, assist in menu development, and ensure quality, portioning, and presentation meet the brand's high standards.

This role requires strong leadership, experience in culinary management and a track record of delivering guest satisfaction while managing budgets and inventory.

Qualifications

• Strong leadership in culinary management.
• Proven ability to maintain high guest satisfaction.
• Ability to manage financial goals and budgeting.
• Familiarity with inventory and budget management software.
• Flexibility with work schedules.

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 while maximizing profitability and guest satisfaction.
• Develop short- and long-term operational and financial plans for the restaurant.
• Manage inventory control and ensure regulatory compliance; hire, train, and review staff with HR guidance.
• Lead monthly team meetings to address safety and policy updates.
• Develop quarterly menus and customize offerings for special events.

Skills

Leadership

Guest satisfaction

Budget management

Inventory software

Flexible schedules

Tools

Inventory 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.