Sous Chef, Restaurant

mcrhotels.com; Charlotte (NC); On-site; USD 35,000 - 55,000; Full time

Job summary

Join a forward-thinking company as a Sous Chef, where you'll play a crucial role in enhancing culinary operations and guest satisfaction. In this dynamic position, you will lead a talented culinary team, ensuring high standards in food preparation and safety while fostering a collaborative environment. With a commitment to innovation and excellence, this role offers the opportunity to make a significant impact in the hospitality industry. If you are passionate about culinary arts and leadership, this is the perfect opportunity for you to shine and grow in your career.

Benefits

Weekly Pay

Paid Time Off

Retirement Options

Health Insurance

Dental Insurance

Vision Insurance

Qualifications

• 2 years of experience in culinary or food and beverage field.
• Extensive culinary knowledge in classical and current trends.
• Strong leadership and communication skills are essential.

Responsibilities

• Assist Executive Chef in kitchen operations and team management.
• Ensure compliance with food handling and sanitation standards.
• Train culinary team members on cooking fundamentals.

Skills

Culinary Knowledge

Organizational Skills

Communication Skills

Leadership Skills

Time Management

Customer Orientation

Ability to Work Under Pressure

Education

High School Degree

Hotel/College Training

Tools

Microsoft Office

Job description

Canopy by Hilton Charlotte Southpark, Charlotte, North Carolina, United States of America

Job Description

Posted Wednesday, March 26, 2025 at 5:00 AM

The Sous Chef at the Canopy Charlotte Southpark is responsible for assisting in the overall success of the daily culinary operations. This person will assist in leading the culinary team members and all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility.

Responsibilities:

1. Assist Executive Chef in all kitchen operations
2. Provide guidance and direction to team members, including setting performance standards and monitoring performance
3. Utilize interpersonal and communication skills to lead, influence, and encourage others
4. Advocate sound financial and business decision making
5. Demonstrate honesty and integrity, lead by example
6. Encourage and build mutual trust, respect, and cooperation among team members
7. Ensure property policies are administered fairly and consistently
8. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
9. Supervise and coordinate activities of team members engaged in food preparation
10. Demonstrate new cooking techniques and equipment to team members
11. Develop and implement guidelines and control procedures for purchasing and receiving
12. Communicate the importance of safety procedures, detailing procedure codes, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety
13. Monitor the quality of raw and cooked food products to ensure that standards are met
14. Ensure compliance with food handling and sanitation standards
15. Ensure team members maintain required food handling and sanitation certifications
16. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
17. Respond to and handle guest problems and complaints
18. Review comment cards, guest satisfaction results, and other data to identify areas of improvement
19. Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills
20. Train culinary team members on the fundamentals of cooking and presentation
21. Other duties as assigned

Requirements:

1. High school degree (or equivalency) with Hotel/College training preferred
2. 2 years’ experience in the culinary, food and beverage, or related field
3. Extensive culinary knowledge in both classical and current culinary trends
4. Ability to work under pressure and remain calm
5. Organizational skills and attention to detail
6. Diplomatic team player
7. Excellent communication skills both written and oral
8. Proficient in the use of Microsoft Office
9. Creative and innovative, as well as proactive and customer-oriented
10. Excellent time management
11. Strong leadership skills
12. An aptitude for self-motivation
13. A can-do attitude and a hands-on approach
14. A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company’s 10 Most Innovative Travel Companies of 2020.
• MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.
• For the TWA Hotel at New York’s JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA.

What we offer/What’s in it for you?

• Weekly Pay
• Paid Time Off
• Retirement Options
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members