Sous Chef — Lead a Fast-Paced Kitchen & Craft Excellence

Common Bond Hotel Collection; Louisville (KY); On-site; USD 50,000 - 61,000; Full time

Benefits offered by this job

Restaurant discounts

Job summary

Paseo, the restaurant located at the Myriad Hotel, is hiring a Sous Chef to join Weyland Ventures Hospitality. As a member of the back-of-house management team, you will oversee day-to-day kitchen operations, coordinate production schedules, and ensure top-quality food, taste, and presentation in a fast-paced Louisville environment.

The role requires a culinary degree or 3+ years of experience, 2 years managing staff, and a Food Safety certification, with strong communication and math skills

Qualifications

• Degree from reputable culinary school or college, or 3+ years culinary experience.
• 2 years management/supervisory kitchen experience preferred.
• Food safety certification at manager level.
• Strong food knowledge and ability to translate to the plate.
• Excellent verbal and written communication; present information clearly.
• Strong math and Microsoft Office skills.
• Able to stand for 8+ hours.

Responsibilities

• Assist Executive Chef in day-to-day kitchen operations.
• Coordinate production schedules and food orders; ensure quality and presentation.
• Control food cost by portion monitoring and staff training.
• Supervise and direct kitchen staff.
• Enforce health, food handling, and kitchen safety guidelines.
• Other duties as assigned.

Skills

Culinary degree / 3+ yrs experience

Kitchen management

Food safety (manager level)

Food knowledge

Communication skills

MS Office

Physical stamina

Education

Culinary school degree

Job description

Paseo, the restaurant located at the Myriad Hotel, is hiring a Sous Chef to join Weyland Ventures Hospitality. As a member of the back-of-house management team, you will oversee day-to-day kitchen operations, coordinate production schedules, and ensure top-quality food, taste, and presentation in a fast-paced Louisville environment.

The role requires a culinary degree or 3+ years of experience, 2 years managing staff, and a Food Safety certification, with strong communication and math skills