Sous Chef

TPG Hotels & Resorts; New Shoreham, Northern (RI, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Disability Insurance

401(k) with Company Match

Paid Time Off & Holidays

Employee Assistance Program

Hotel Discounts

Job summary

TPG Hotels & Resorts is seeking an experienced Sous Chef to support the Executive Chef in planning diverse menus and overseeing daily kitchen operations at our Rhode Island property. You will ensure food prepared meets hotel and brand standards while supervising a team to deliver exceptional dining experiences.

The role emphasizes menu development, cost control, and maintaining high quality across à la carte, buffets, banquets, and room service, with strong cleanliness and safety practices.

Qualifications

• Proven experience as a Sous Chef or similar leadership role in a professional kitchen, preferably in a hotel setting.
• Culinary degree or equivalent professional training is preferred.
• Strong knowledge of food preparation techniques, international cuisines, and menu planning.
• Familiarity with inventory management, and cost control.
• Knowledge of food safety regulations and standards.

Responsibilities

• Assist the Executive Chef in planning and executing menus, ensuring variety and quality for à la carte, buffet, banquets, and room service.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure food is prepared and presented to hotel and brand standards.
• Monitor and maintain food quality and taste consistency.
• Supervise, train, and motivate kitchen staff, fostering a positive work environment.
• Assign tasks and manage kitchen staff schedules to ensure smooth operations.
• Provide feedback to staff on performance and culinary techniques.
• Assist in managing food inventory, stock rotation, and ensuring minimal waste.
• Help control food costs and portion sizes without compromising quality.
• Maintain cleanliness and organization of the kitchen, adhering to all food safety and sanitation standards.
• Ensure compliance with hotel policies, HACCP, and local health department regulations.
• Address and resolve any safety issues or kitchen equipment malfunctions.
• Contribute to menu development by researching food trends and creating new dishes.
• Participate in food tastings, presentations, and promotional events.
• Work closely with other hotel departments to ensure smooth coordination of events, banquets, and special dining experiences.
• Communicate effectively with the Executive Chef, front-of-house teams, and hotel management.

Skills

Leadership

Menu planning

Inventory management

Food safety knowledge

Communication

Education

Culinary degree or equivalent

Job description

What You’ll Be Doing

• Assist the Executive Chef in planning and executing menus, ensuring variety and quality for à la carte, buffet, banquets, and room service.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure food is prepared and presented to hotel and brand standards.
• Monitor and maintain food quality and taste consistency.
• Supervise, train, and motivate kitchen staff, fostering a positive work environment.
• Assign tasks and manage kitchen staff schedules to ensure smooth operations.
• Provide feedback to staff on performance and culinary techniques.
• Assist in managing food inventory, stock rotation, and ensuring minimal waste.
• Help control food costs and portion sizes without compromising quality.
• Maintain cleanliness and organization of the kitchen, adhering to all food safety and sanitation standards.
• Ensure compliance with hotel policies, HACCP, and local health department regulations.
• Address and resolve any safety issues or kitchen equipment malfunctions.
• Contribute to menu development by researching food trends and creating new dishes.
• Participate in food tastings, presentations, and promotional events.
• Work closely with other hotel departments to ensure smooth coordination of events, banquets, and special dining experiences.
• Communicate effectively with the Executive Chef, front-of-house teams, and hotel management.

What You Bring

• Proven experience as a Sous Chef or similar leadership role in a professional kitchen, preferably in a hotel setting.
• Culinary degree or equivalent professional training is preferred.
• Strong knowledge of food preparation techniques, international cuisines, and menu planning.
• Familiarity with inventory management, and cost control.
• Knowledge of food safety regulations and standards.
• Ability to work in a fast-paced environment and adapt to changing priorities.
• Must be able to stand for extended periods.

Working Conditions & Physical Effort:

Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment.

Benefits for Full Time employees may include:

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances
• Flexible Spending Accounts
• 401(k) Retirement Plan with Company Match
• Paid Time Off, Vacation and Holidays
• Employee Assistance Program
• AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE!

*Benefits vary by location*

Part-Time Benefits Also Available!

EEO/VET/DISABLED

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.