Sous Chef - Path to Executive Chef (Hotel F&B)

First Hospitality, Inc.; Oklahoma City (OK); Sur place; USD 55 000 - 70 000; Plein temps

Avantages offerts par ce poste

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

401(k) enrollment after 30 days

Hotel and travel discounts

Professional development and promotion

Résumé du poste

First Hospitality in Oklahoma City seeks an experienced Sous Chef to lead culinary teams and drive menu execution in a fast-paced hotel setting. You will partner with the Executive Chef to maintain quality, cost controls, and guest satisfaction while mentoring a diverse kitchen staff.

You will recruit, train, and develop staff, ensuring high standards across all culinary stations. The role offers growth toward executive leadership within the hotel group.

Qualifications

• Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant.
• Passion for culinary arts with experience across cuisines.
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals.
• Adaptable interpersonal communication skills to address all employee levels of the hotel.
• Proficiency of the English language in reading, writing and verbal communication.
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory.
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business.
• Ability to lift up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift up to 100 lbs. with assistance.
• Ability to stand or walk for prolonged periods to cook required menu items.
• Ability to withstand warm environments for prolonged periods while using ovens, stoves, or fryers.

Responsabilités

• Be a key partner with the Executive Chef and management to provide the best guest experience.
• Collaborate with and coach your team to maintain food quality and guest experience.
• Mentor your team on technique and menu execution for growth.
• Recruit, train, schedule, supervise, and motivate culinary associates for succession planning.
• Observe facilities and equipment and coordinate improvements with chefs and engineers.
• Provide direct support through coaching and constructive feedback.
• Collaborate with Sales, Banquets & Catering, F&B, and Hotel Ops for guest experiences.
• Guide others in culinary techniques and cuisine history related to the hotel concept.

Connaissances

Culinary experience

Interpersonal communication

English proficiency

Math & inventory

Excel & Word

Outils

Microsoft Excel

Microsoft Word

Description du poste

First Hospitality in Oklahoma City seeks an experienced Sous Chef to lead culinary teams and drive menu execution in a fast-paced hotel setting. You will partner with the Executive Chef to maintain quality, cost controls, and guest satisfaction while mentoring a diverse kitchen staff.

You will recruit, train, and develop staff, ensuring high standards across all culinary stations. The role offers growth toward executive leadership within the hotel group.