Sous Chef | Banquets | Full Time

PERG online; Franklintown (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

401(k) matching after one year

Complimentary meals

Paid Time Off

Job summary

PERG online seeks a Sous Chef to lead culinary operations in a high-volume hotel setting. You will partner with the Executive Chef to design menus, control costs, ensure quality, and uphold health and safety standards.

The ideal candidate has 3+ years in kitchen leadership, a Bachelor’s degree or equivalent, and strong knowledge of food cost. Benefits include health insurance, meals, and a supportive growth-focused culture.

Qualifications

• 3+ years in a kitchen leadership role or equivalent.
• Strong knowledge of current culinary trends and high-volume operations.
• Experience with budgeting, food cost, and inventories.
• Union environment experience is preferred.
• Proven cooking skills demonstrated via test.
• Ability to perform under pressure in a busy hotel setting.
• Positive, professional demeanor and effective communication.

Responsibilities

• Oversee day-to-day kitchen operations for assigned outlets to maximize efficiency and minimize costs.
• Supervise sanitation, timing of service, and quality control from kitchen to outlets.
• Ensure health, safety, and sanitation standards and prepare for inspections.
• Forecast food quantities to control waste and optimize profitability.
• Collaborate with Executive Chef on menu development and seasonal offerings.
• Monitor competitor activity and maintain knowledge of market trends.
• Participate in budgeting and report variances with corrective actions.
• Lead training sessions and manage departmental meetings.

Skills

Kitchen leadership

Cost control

Menu development

Staff training

Health & safety

Education

Bachelor’s Degree or Equivalent

Job description

Overview:

The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

Responsibilities:

• Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
• Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
• Maintain up to date knowledge of the local competitor’s food production and offerings.
• Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
• Conduct/attend all required department training and meetings.
• Perform any other duties required by management.

Qualifications:

• Candidate must have at least 3 years’ experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor’s Degree or Equivalent.
• Union environment experience preferred.
• Must be competent in culinary creativity as demonstrated by cooking test.
• Strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy hotel operations.
• Ability to always maintain a positive and professional demeanor and composure.

PERKS AND BENEFITS:

• A culture of fun, inclusion, and growth
• Complimentary meals
• Health Insurance and matching 401(k) after one year
• Generous Paid Time Off offered after 90 days
• Performance-driven, ALL-IN culture