Sous Chef — Lead Kitchen, Menus & Team Growth

The Hotel at Avalon; Annapolis (MD); On-site; USD 32,000 - 33,000; Full time

Job summary

The Westin Annapolis is seeking a Sous Chef to lead daily kitchen operations for hotel outlets. You will oversee procurement, production, and presentation of all foods while ensuring safety and quality. This role requires strong leadership and the ability to manage staff in a fast-paced environment.

Responsibilities include menu execution, cost control, and coverage for the Executive Chef in their absence. Experience in hotel餐饮 operations and commitment to standards is essential.

Qualifications

• Two+ years of post-high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Knowledge of hotel operations, including leadership of associates and budgeting, and hospitality law.
• Excellent leadership to develop staff and meet goals.
• Strong time-management and deadline discipline.
• Excellent verbal and written communication skills.

Responsibilities

• Plan and manage the kitchen staff in procurement, production, preparation, and presentation of all hotel food.
• Manage HR in the kitchen to attract, retain, motivate, train, develop, coach and evaluate staff.
• Schedule and maintain sanitation of the kitchen, equipment and related areas to ensure safety and compliance.
• Monitor and control labor and food costs and report on budgets and quality.
• Assist the Executive Chef with menu costing and seasonal/menu implementation.
• In the absence of the Executive Chef, assume responsibilities as needed.
• Adhere to attendance policies and be available regularly.
• Perform other duties as assigned.

Skills

Leadership

Communication

Staff management

Budgeting

Education

Culinary education

Job description

The Westin Annapolis is seeking a Sous Chef to lead daily kitchen operations for hotel outlets. You will oversee procurement, production, and presentation of all foods while ensuring safety and quality. This role requires strong leadership and the ability to manage staff in a fast-paced environment.

Responsibilities include menu execution, cost control, and coverage for the Executive Chef in their absence. Experience in hotel餐饮 operations and commitment to standards is essential.