Sous Chef - Sorelle

BHC; Clinton Township (SD); On-site; USD 55,000 - 75,000; Full time

Job summary

Sorelle in a luxury hotel setting seeks a Sous Chef to support the team and assist in developing the culinary concept for the outlet. Reporting to the Chef de Cuisine, this role supervises menu creation, preparation, and production of all food items and helps manage outlet kitchen operations.

You will lead a kitchen team, coordinate with departments, monitor costs and quality daily, and ensure safety and sanitation while delivering outstanding guest service.

Qualifications

• Minimum 2 years in a culinary leadership role in a high-volume setting.
• Experience in a luxury environment.
• Ability to work across all kitchen stations.
• Strong communication with guests and staff.
• Good math and cost-control awareness.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Serve as liaison between culinary and other hotel departments.
• Supervise the preparation and cooking of various items.
• Develop and implement creative menu items aligned with brand standards.
• Plan, coordinate, and execute special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, evaluating, and hiring.
• May supervise other culinary roles including supervisors and other Sous Chefs.
• Lead and coach the team toward exceptional guest service and employee satisfaction.
• Monitor daily food production, ordering, cost, and quality.
• Ensure safety and sanitation of kitchen facilities and equipment.

Skills

Culinary leadership

English communication

Kitchen operations

Food cost controls

Staff scheduling & coaching

Job description

The Sous Chef at Sorelle is responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position, reporting to the Chef de Cuisine, will supervise, coordinate, and maintain the menu creation and planning, preparation, and production of all food items in the restaurant. This role helps support managing the outlet kitchen operations, colleagues, and cuisine.

DUTIES & RESPONSIBILITIES

• Support senior leadership by developing and assuming basic management responsibilities.

• Assume the role of liaison between all departments within the culinary division and all other hotel departments.

• Supervise the preparation and cooking of various food items.

• Develop and implement creative menu items that adhere to CP brand standards.

• Plan, coordinate & implement special events and holiday functions.

• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.

• May manage other key culinary roles, including supervisors and other less senior Sous Chefs

• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.

• Monitor food production, ordering, cost, and quality and consistency daily.

• Ensure proper safety and sanitation of all kitchen facilities and equipment.

REQUIRED SKILLS & EXPERIENCE

• Minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center, or resort.

• Experience in the luxury & quality environment required.

• Ability to work in all stations in the kitchen.

• Ability to satisfactorily communicate in English with guests, management, and employees to their understanding.

• Ability to work a ten-hour shift, five or six days per week, in hot, noisy, and crowded conditions.

• Ability to compute basic mathematical calculations.

• Knowledge of food cost controls. Computer proficient.

• Ability to provide legible communication. Ability to think clearly, analyze, and resolve problems, and exercise good judgment under high pressure or emergency situations.

• Ability to complete work in a timely, accurate, and thorough manner.

• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.

• Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.

• Ability to focus on details.

• Ability to input and access information into the property management system. Ability to work without direct supervision.

• Ability to motivate hotel staff and maintain a cohesive team.

• Ability to prioritize and organize work assignments, delegate work.

• Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.

• Knowledge of fire and building codes.

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel, and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch.

• Requires manual dexterity sufficient to operate standard kitchen and cooking equipment.

• Requires a full range of hearing, vision, taste, and smell.

• Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.