Sous Chef

HRI Hospitality; Salt Lake City, Northern (UT, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

HRI Hospitality in Salt Lake City is seeking a Sous Chef to support the Director of Food & Beverage in planning, preparing, and producing meals for the restaurant, banquets, and other outlets. You will help develop menus, set recipes, supervise cooks, and monitor food quality and sanitation.

You will also oversee labor budgets, ensure cost control, and maintain high standards while coordinating with the catering team for special events.

Qualifications

• Minimum of six years’ experience in culinary field.
• Unexpired Food Handlers Safety Certificate required.
• Fluent in English; Spanish skills a plus.

Responsibilities

• Assist in planning menus for all food outlets in the Hotel.
• Train, supervise, and evaluate the work of the cooks.
• Coordinate the work to ensure food preparation is economical and within budgeted labor goals.
• Ensure sanitation, cleanliness, and safety throughout all kitchen areas.
• Assist in safeguarding kitchen staff with safety training and proper procedures.
• Assist in standardizing recipes and costs; help set prices.

Skills

Six years' experience

Fluent English

Food Safety Certificate

Job description

241 rooms | 6,000 sq. ft. meeting/event space Amenities: pet-friendly, indoor pool, on-site dining, warm chocolate chip cookies upon arrival, fitness center, EV charging. Located near downtown Salt Lake City, this property provides convenient access to top attractions, including Rice-Eccles Stadium, City Creek Center, Temple Square, and the Salt Palace Convention Center. With Salt Lake City International Airport just 10 minutes away, it offers an engaging environment for hospitality professionals serving both business and leisure travelers.

JOB SUMMARY

The Sous Chef, under the guidance of the Director of F&B is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the F&B Director in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

JOB DUTIES

• Assists F&B Director in planning menus for all food outlets in the Hotel
• Trains, supervises, and evaluates the work of the cooks.
• Coordinates the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assists F&B Director standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Attends Food & Beverage staff and management meetings as needed
• Consults with catering department about food production aspects of any special events that are planned.
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluates food products to assure that quality standards are attained
• Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
• Assists F&B Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
• Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provides training and professional development opportunities for all kitchen staff
• Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
• Motivates and develops staff including cross training and promotion of personnel
• Visits dining area to greet members
• Maintains professional standards and codes of conduct as set forth Associate Handbook.

MINIMUM REQUIREMENTS

• Minimum of six years’ experience in culinary field or any similar combination of education and experience.
• Knowledge of safety programs and regulations.
• Read, write, and speak English fluently. Spanish skills a plus. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Ability to perform advances kitchen math such as determining menu costing.
• Basic computer skills, including spreadsheets, word processing and email.
• Must have an unexpired Food Handlers Safety Certificate.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule
• Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
• Able to work with little or no supervision. Operate kitchen equipment.
• Able to lead, train, motivate, and evaluate kitchen team for optimum performance.
• Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‑related requirements.