Sous Chef - Elevate Dining Across Two Hotel Outlets

Lodgco Hospitality; Grand Rapids (MI); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Paid time off

Travel and hotel discounts

401(k) with company match

Incentive-based earning potential

And more!

Job summary

Lodgco Hospitality is seeking a talented Sous Chef for Canopy by Hilton Grand Rapids Downtown to lead culinary operations across all food & beverage outlets. You will support the Executive Chef in staffing, menu development, and maintaining top-quality products and service levels.

This role requires strong leadership, fast-paced collaboration with two in-house restaurant concepts, and a commitment to excellence in food preparation, presentation, and guest satisfaction.

Qualifications

• High School diploma/GED or equivalent education/experience required.
• A degree in Culinary Management or Hospitality Management preferred.
• 2+ years of culinary experience in a full-service hotel environment preferred.
• Food Handler/Safe Serv certification is required.
• Applicable state certifications and brand training as required.

Responsibilities

• Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals.
• Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Assist in the creation of culinary staff schedules to ensure that demand is met, and that kitchen is operating efficiently.
• Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness.
• Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef.
• Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality.
• Establish presentation technique and quality standards for the kitchen.
• Estimate food consumption and demand and order supplies, food, and ingredients accordingly.
• Monitor, control and manage kitchen costs and expenses according to the budget.
• Ensure knowledge of menu and all food products.
• Practice and ensure kitchen cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations.
• Ensure and train employees to maintain a safe and secure environment at all times and comply with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Coordinate and monitor inventory and par levels.
• Manage loss prevention and security of inventory and food items.
• Cook selected items or for select occasions as needed.
• Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.
• Assist catering sales on all special menus and price structures.
• Interacting with guests and clients to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly.
• Assist in the front of the house as needed.

Skills

Leadership

English proficiency

Education

High School diploma/GED

Culinary Management degree preferred

Job description

Lodgco Hospitality is seeking a talented Sous Chef for Canopy by Hilton Grand Rapids Downtown to lead culinary operations across all food & beverage outlets. You will support the Executive Chef in staffing, menu development, and maintaining top-quality products and service levels.

This role requires strong leadership, fast-paced collaboration with two in-house restaurant concepts, and a commitment to excellence in food preparation, presentation, and guest satisfaction.