Sous Chef

First Hospitality, Inc.; Oklahoma City (OK); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

401(k) enrollment after 30 days

Hotel and travel discounts

Professional development and promotion

Job summary

First Hospitality in Oklahoma City seeks an experienced Sous Chef to lead culinary teams and drive menu execution in a fast-paced hotel setting. You will partner with the Executive Chef to maintain quality, cost controls, and guest satisfaction while mentoring a diverse kitchen staff.

You will recruit, train, and develop staff, ensuring high standards across all culinary stations. The role offers growth toward executive leadership within the hotel group.

Qualifications

• Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant.
• Passion for culinary arts with experience across cuisines.
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals.
• Adaptable interpersonal communication skills to address all employee levels of the hotel.
• Proficiency of the English language in reading, writing and verbal communication.
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory.
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business.
• Ability to lift up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift up to 100 lbs. with assistance.
• Ability to stand or walk for prolonged periods to cook required menu items.
• Ability to withstand warm environments for prolonged periods while using ovens, stoves, or fryers.

Responsibilities

• Be a key partner with the Executive Chef and management to provide the best guest experience.
• Collaborate with and coach your team to maintain food quality and guest experience.
• Mentor your team on technique and menu execution for growth.
• Recruit, train, schedule, supervise, and motivate culinary associates for succession planning.
• Observe facilities and equipment and coordinate improvements with chefs and engineers.
• Provide direct support through coaching and constructive feedback.
• Collaborate with Sales, Banquets & Catering, F&B, and Hotel Ops for guest experiences.
• Guide others in culinary techniques and cuisine history related to the hotel concept.

Skills

Culinary experience

Interpersonal communication

English proficiency

Math & inventory

Excel & Word

Tools

Microsoft Excel

Microsoft Word

Job description

What’s in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you’ll make…

The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of becoming an executive chef, as their next role.

What you’ll be doing…

• Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Coach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
• Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge

Requirements…

• Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
• Passion for culinary arts, experience in a wide range of cuisines
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
• Adaptable interpersonal communication skills to address all employee levels of the hotel
• Proficiency of the English language in reading, writing and verbal communication
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
• Ability to stand or walk for prolonged periods to cook required menu items
• Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

About First Hospitality…

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Source: Hospitality Online