Sous Chef — Lead Kitchen, Menu & Staff Growth

Benchmark Hospitality at DU; Roanoke (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Awesome Employee Focused Culture with

Weekly pay

Tuition Reimbursement

Free parking on-site

Career development programs

Free lunches

Job summary

Benchmark Hospitality at Deloitte University is seeking a Sous Chef to lead day-to-day kitchen production across multiple outlets and events at the Deloitte University hotel and conference center. You will ensure cooks have what they need for service, assist with ordering, and support menu development.

The role requires supervisory experience and a strong culinary background with attention to quality, safety, and consistency.

Qualifications

• Culinary internship, apprenticeship or degree preferred.
• Two years of Supervising or Peer Trainer experience required.
• Three years' culinary experience required.
• Good computer skills. Proficient in Microsoft Excel and Outlook. Word, PowerPoint, Microsoft Teams and OneNote experience desirable.
• Knowledge of culinary applications such as ChefTech or similar desirable.
• Manager Food Safety certification required within 30 days of starting position.

Responsibilities

• The Sous Chef is responsible for the day-to-day production of the kitchen.
• Assist with ordering and menu development.
• Work in one of our four kitchens: Banquet, Market, Albero, Ember.
• Essential tasks include recruiting, interviewing, training, coaching and performance appraisals for direct reports.
• Create schedules and manage time off and shift changes.
• Ensure recipes are followed and quality is maintained.

Skills

Supervisory experience

Culinary experience

Education

Culinary internship or degree preferred

Tools

Microsoft Excel

Microsoft Outlook

Microsoft Word

Microsoft PowerPoint

Microsoft Teams

OneNote

ChefTech

Job description

Benchmark Hospitality at Deloitte University is seeking a Sous Chef to lead day-to-day kitchen production across multiple outlets and events at the Deloitte University hotel and conference center. You will ensure cooks have what they need for service, assist with ordering, and support menu development.

The role requires supervisory experience and a strong culinary background with attention to quality, safety, and consistency.