Sous Chef, Chalkboard Restaurant, Ambassador Hotel

Coury Hospitality; Tulsa (OK); Hybrid; USD 52,000 - 78,000; Full time

Job summary

Coury Hospitality is seeking a passionate Culinary Leader to oversee daily kitchen operations and mentor a dedicated team. You will drive exceptional culinary experiences while maintaining high standards of quality, safety, and efficiency.

You will lead, train, and develop staff, manage inventory and costs, and ensure consistent execution across services in a fast-paced environment. Strong leadership and communication are essential.

Qualifications

• High school diploma or GED required.
• Culinary degree or equivalent professional culinary training preferred.
• Minimum of two years of progressive culinary leadership experience in a high‑volume restaurant, hotel, resort, or fine dining environment.
• Previous supervisory or Sous Chef experience preferred.
• Strong knowledge of food preparation techniques, menu execution, kitchen operations, inventory management, and food cost control.
• Comprehensive knowledge of food safety, sanitation, HACCP principles, and health regulations.

Responsibilities

• Lead daily kitchen operations while supporting the Executive Chef in delivering exceptional culinary experiences.
• Coach, mentor, and develop Culinary team members with a culture of accountability and continuous improvement.
• Train team members on recipes, techniques, presentation standards, sanitation, and kitchen safety.
• Actively participate in food preparation, production, plating, and quality assurance to ensure consistency.
• Monitor food quality, presentation, portion control, and timing to maintain high culinary standards.
• Manage inventory, food costs, product rotation, purchasing, and waste reduction to support efficiency.
• Review food cost reports and partner with Culinary and F&B leadership to identify improvement opportunities.
• Schedule and direct kitchen staffing to meet business demands and guest satisfaction.
• Maintain kitchen equipment, facilities, and work areas for cleanliness, safety, and health compliance.
• Troubleshoot operational challenges and adapt to changing service demands.
• Collaborate with vendors and hotel leadership to ensure timely procurement and support.

Skills

Culinary leadership

Team mentoring

Food cost control

Sanitation knowledge

Bilingual English/Spanish

Education

High school diploma or GED

Culinary degree or equivalent training

Tools

ServSafe Manager Certification

Job description

You should join our team if you believe…

That exceptional dining experiences are built through preparation, teamwork, and inspired leadership.

That great kitchens thrive when leaders coach, mentor, and support their teams every day.

That consistency, quality, and creativity are essential ingredients in every successful culinary operation.

That food safety, cleanliness, and operational excellence are non‑negotiable.

That collaboration between Culinary, Food & Beverage, and hotel leadership creates memorable guest experiences.

That every plate served is an opportunity to curate UNMATCHED MOMENTS.

You’re a great fit for this role if you love…

Leading daily kitchen operations while supporting the Executive Chef in delivering exceptional culinary experiences.

Coaching, mentoring, and developing Culinary team members while fostering a culture of accountability, collaboration, and continuous improvement.

Training team members on recipes, food preparation techniques, presentation standards, sanitation, and kitchen safety.

Actively participating in food preparation, production, plating, and quality assurance to ensure consistency across every service.

Monitoring food quality, presentation, portion control, and timing while maintaining the highest culinary standards.

Managing inventory, food costs, product rotation, purchasing, and waste reduction initiatives to support operational efficiency.

Reviewing food cost reports and partnering with Culinary and Food & Beverage leadership to identify opportunities for improvement.

Scheduling and directing kitchen staffing to meet business demands while maximizing productivity and guest satisfaction.

Maintaining kitchen equipment, facilities, and work areas to ensure cleanliness, organization, safety, and compliance with health regulations.

Troubleshooting operational challenges and responding confidently to changing business demands during service.

Collaborating with vendors, support departments, and hotel leadership to ensure timely procurement of products and operational support.

Leading by example while creating a positive, respectful, and high‑performing kitchen culture.

Taking pride in delivering exceptional food that consistently exceeds guest expectations.

We’re excited to have you join us because…

You understand that leadership is about developing people while maintaining exceptional culinary standards.

You thrive in a fast‑paced kitchen while remaining organized, calm, and solution‑oriented.

You are passionate about coaching and mentoring Culinary team members.

You balance creativity with operational discipline and financial responsibility.

You communicate effectively with Culinary leadership, Food & Beverage teams, and hotel leadership.

You take pride in maintaining the highest standards for food safety, cleanliness, and kitchen organization.

You bring professionalism, integrity, and accountability to every shift.

You believe exceptional hospitality begins with exceptional leadership in the kitchen.

Education and Experience

High school diploma or GED required.

Culinary degree or equivalent professional culinary training preferred.

Minimum of two years of progressive culinary leadership experience in a high‑volume restaurant, hotel, resort, or fine dining environment.

Previous supervisory or Sous Chef experience preferred.

Strong knowledge of food preparation techniques, menu execution, kitchen operations, inventory management, and food cost control.

Comprehensive knowledge of food safety, sanitation, HACCP principles, and health regulations.

Experience training, coaching, and developing Culinary team members.

Strong leadership, communication, organizational, and time‑management skills.

Ability to read, understand, and execute standardized recipes and production schedules.

ServSafe Manager Certification or equivalent food safety certification required or obtainable within company guidelines.

Bilingual English/Spanish communication skills preferred, but not required.

Work Environment and Physical Requirements

Ability to stand and walk for extended periods throughout the shift.

Ability to bend, reach, stoop, kneel, squat, twist, and move safely throughout kitchen and storage areas.

Ability to lift, carry, push, and pull up to 50 pounds, including food products, equipment, carts, and supplies.

Ability to safely operate commercial kitchen equipment, knives, and cooking tools.

Ability to work in varying temperatures, including hot kitchen environments, steam, ovens, grills, refrigerators, and freezers.

Ability to perform effectively in a fast‑paced kitchen environment while maintaining professionalism, food safety, and operational excellence.

Ability to communicate clearly and coordinate efficiently with Culinary team members during busy service periods.

Here’s the Core of Coury Hospitality:

We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS.

What else do YOU need to know…

This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. Additional duties may be assigned based on business needs. We are an equal opportunity employer.