Sous Chef

Plazahotelelpaso; Saint Petersburg (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Plazahotelelpaso is seeking a Sous Chef to assist the Executive Chef in food preparation and oversee kitchen operations, ensuring quality, guest service and sustainability standards are met.

The role emphasizes menu development, recipe execution, staff supervision, scheduling, coaching, and cost control, delivering high-volume service in a hotel setting.

Qualifications

• Degree or certification from an accredited culinary program preferred.
• 3 years experience in a managerial position in upscale or high-volume food service.

Responsibilities

• Assist the Executive Chef and oversee kitchen operations.
• Oversee menu preparation, recipe development and execution.
• Manage budget, cost control and staff scheduling.
• Train, coach and evaluate kitchen staff; conduct performance reviews.
• Ensure safety, MSDS and OSHA compliance.
• Champion sustainability across kitchen operations.

Skills

People management

Menu planning

Kitchen operations

Recipe development

Budget management

Team development

Training & coaching

Safety compliance

Sustainability

Performance reviews

Scheduling

Education

Culinary degree or certification preferred

Job description

Opportunity: Sous Chef

Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.

Your Growth Path

Executive Sous Chef – Chef – Executive Chef

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.


• Oversee preparation and production of menus, development and execution of recipes.


• Manage kitchen operations and assigned staff.


• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.


• Develop new menu items, test and create recipes.


• Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills.


• Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed.


• Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.


• Direct and develop skills of the team to the achievement of department and area goals.


• Evaluate all direct reports and conduct introductory period and annual performance reviews.


• Maintain an open door policy and address all team member issues and/or concerns in a timely manner.


• Conduct divisional/departmental staff meetings on a monthly basis.


• Follow sustainability guidelines and practices related to HHM's EarthView program.


• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.


• Perform other duties as requested by management.

Your Background and Skills

• Degree or certification from an accredited culinary program preferred.


• 3 years experience in a managerial position of an upscale and/or high volume food service establishment required.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.


• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It