Sous Chef

Merriweather Lakehouse, Autograph Collection; Columbia (MD); On-site; USD 65,000 - 85,000; Full time

Job summary

Merriweather Lakehouse, Autograph Collection, is seeking a hands-on Sous Chef to support the Executive Chef and oversee daily kitchen operations. The role emphasizes consistent food quality, recipe execution, and adherence to safety standards in a fast-paced hospitality setting.

The ideal candidate leads by example, develops people, and contributes to delivering an exceptional dining experience for guests of the hotel.

Qualifications

• 3+ years of professional culinary experience in hotel/resort/high-volume hospitality.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• ServSafe certification or ability to obtain certification preferred.

Responsibilities

• Support the Executive Chef in daily kitchen operations.
• Lead and supervise culinary team during shifts, ensure staffing and workflow.
• Prepare and present menu items per recipes and standards.
• Maintain high standards of food quality, presentation, and portion control.
• Assist with menu development, specials, and recipes.
• Train and develop kitchen staff on techniques, plating, and sanitation.
• Ensure stations are stocked, organized, clean, and ready for service.
• Monitor food prep and service for timely, accurate execution.
• Assist with ordering, receiving, storing, and rotating food.

Skills

Culinary leadership

Food safety

Staff training

Menu execution

Quality control

Time management

Communication

Education

Culinary degree or formal culinary training

Job description

Position Overview

The Sous Chef is a hands-on culinary leader responsible for supporting the Executive Chef and overseeing the daily operations of the kitchen. This role ensures consistent food quality, proper execution of menus and recipes, efficient kitchen operations, and adherence to food safety and sanitation standards.

The ideal candidate is an experienced culinary professional who leads by example, thrives in a fast-paced hospitality environment, and takes pride in developing people, maintaining high standards, and delivering an exceptional dining experience.

Key Responsibilities

• Support the Executive Chef in the daily management and operation of the kitchen.
• Lead and supervise culinary team members during assigned shifts, ensuring proper staffing, station coverage, and workflow.
• Prepare, cook, and present menu items consistently according to established recipes, standards, and specifications.
• Maintain high standards of food quality, presentation, portion control, and consistency.
• Assist with menu development, specials, seasonal offerings, and recipe development.
• Train, coach, and develop culinary team members on proper cooking techniques, recipes, plating, sanitation, and kitchen procedures.
• Ensure all kitchen stations are properly stocked, organized, clean, and ready for service.
• Monitor food preparation and service to ensure timely and accurate execution.
• Assist with ordering, receiving, storing, and rotating food products.
• Monitor inventory levels and help control food costs, waste, and portion sizes.
• Conduct regular quality checks of food products and finished dishes.
• Ensure compliance with all health department regulations, food safety requirements, and hotel standards.
• Maintain proper sanitation and cleanliness throughout the kitchen, storage areas, and equipment.
• Assist with scheduling and labor management as directed by the Executive Chef.
• Communicate effectively with Front of House leadership, Banquets, Events, and other hotel departments.
• Assist with banquet and special event food preparation and execution as needed.
• Address employee performance and operational issues promptly and professionally, escalating concerns when appropriate.
• Lead by example in professionalism, teamwork, communication and guest service.
• Step into any kitchen position when needed to support the team and maintain smooth operations.
• Perform other duties as assigned by the Executive Chef or hotel leadership.

Qualifications

• 3+ years of professional culinary experience, preferably in a hotel, resort, upscale restaurant, or high-volume hospitality environment.
• Previous Sous Chef, Chef de Partie, or kitchen leadership experience strongly preferred.
• Culinary degree or formal culinary training preferred but not required.
• Strong knowledge of culinary techniques, food preparation, presentation, and kitchen operations.
• Working knowledge of food safety, sanitation, and HACCP principles.
• Ability to lead, train, motivate, and hold culinary team members accountable.
• Strong organizational and time-management skills.
• Ability to remain calm, focused, and professional in a high-pressure environment.
• Excellent communication and teamwork skills.
• Strong attention to detail and commitment to quality.
• Ability to work flexible hours, including evenings, weekends, holidays, and during high-volume events.
• Ability to stand for extended periods and safely lift and carry items as required in a professional kitchen.
• ServSafe certification or ability to obtain certification preferred.