Sous Chef: Elevate Menus & Lead a High-Volume Kitchen

Davidson Hospitality Group; Lincoln (NE); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Medical Coverage (Multiple Tiers)

Dental & Vision Coverage

Tuition Reimbursement

Paid Time Off

Hotel Discounts

401K Match

Job summary

The Scarlet, A Tribute Portfolio Hotel in Lincoln, Nebraska is seeking a passionate Sous Chef to join our culinary team. You will collaborate with the talented culinary staff to deliver exceptional dining experiences and lead daily kitchen operations under the guidance of the Executive Chef.

You will assist in hiring, training, and coaching the team, contribute to menu development, manage inventory, and ensure that all dishes are prepared to perfection in a fast-paced hotel environment.

Qualifications

• College degree or certification in culinary field/hospitality field preferred.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving products.
• Experience in a high-volume hotel or resort kitchen is desirable.

Responsibilities

• Collaborate with the culinary team to deliver exceptional dining experiences.
• Lead daily operations and communicate with the Executive Chef on planning and staffing.
• Prepare daily requisitions and contribute to daily specials.
• Assist in hiring, training, and coaching of kitchen staff.
• Contribute to menu development, manage inventory, and maintain a clean, organized kitchen.

Skills

Leadership

Communication

Inventory management

Food safety knowledge

High-volume kitchen experience

Education

Culinary degree/certification

Job description

The Scarlet, A Tribute Portfolio Hotel in Lincoln, Nebraska is seeking a passionate Sous Chef to join our culinary team. You will collaborate with the talented culinary staff to deliver exceptional dining experiences and lead daily kitchen operations under the guidance of the Executive Chef.

You will assist in hiring, training, and coaching the team, contribute to menu development, manage inventory, and ensure that all dishes are prepared to perfection in a fast-paced hotel environment.