Task Force - Hotel Sous Chef

Strategic Solution Partners; California (MO); On-site; USD 75,000 - 100,000; Full time

Job summary

A strategic consulting firm is searching for a Task Force - Hotel Sous Chef. This role requires 100% travel to support hotel operations during management vacancies, overseeing culinary activities and ensuring efficient functioning of kitchen operations. The ideal candidate will have at least 5 years of experience in high-volume food production or catering, possess strong management skills and creative problem-solving abilities. This opportunity offers hands-on involvement and the chance to lead culinary teams across various locations.

Qualifications

• 5 years of experience in high-volume food production or catering.
• Ability to manage culinary operations and lead a team effectively.
• Proficient in cost analysis and menu planning.
• Event functions and a la carte experience.
• Ability to travel 100% of the time.
• A minimum of 5 years of recent successful hotel experience.
• Possess a maturity and professional disposition to operate in dynamic environments.
• Creative and innovative problem solver.
• Strong management skills and a proactive approach to supporting hotel needs.
• Ability to adapt quickly and perform under high expectations.
• Ability to communicate effectively and work under pressure.
• Ability to meet deadlines and embrace ongoing change.
• Requires excellent organization, time management, interpersonal skills.
• Must be an ambitious self‑starter with a desire to learn.
• Knowledge of a hotel structure and how all departments interact.
• Eligibility to work in the US.

Responsibilities

• Create a positive work environment and lead by example.
• Provide temporary management support during hotel openings and transitions.
• Manage schedules, payroll, and food costs.
• Eager to offer assistance, “pitch‑in”, and to be seen as a team player among the staff.
• Provide hands‑on leadership and direction for culinary operations to include all outlets and banquet kitchen.
• Manage schedules, payroll, labor and food costs for culinary & BOH staff.
• Order for all outlets/meal periods and banquet events from all vendors.
• Present and hands‑on for meal periods to ensure adherence to property processes and consistent product is delivered.
• Equipment management, issues reported to D. of F&B.
• Mentor and communicate with other culinary leaders and seasonal associates.
• Work with Director of F&B for special menus as needed and Sales Team for banquet functions.
• Adherence to all safety protocols and health department regulations.

Skills

High-volume food production experience

Catering knowledge

Management skills

Creative problem solving

Strong organizational skills

Travel readiness

Education

Hotel industry experience (5+ years)

Job description

Join to apply for the Task Force - Hotel Sous Chef role at Strategic Solution Partners

Referred by Strategic Solution Partners. 100% travel, on-site task force opportunity.

Task Force Consultant will support hotel operations during management vacancies. Assignments include hotel openings, management transitions, and property re‑positioning. Consultant will be on site for the assignment duration and return home every two to three weeks.

Summary of Job Responsibilities

• Create a positive, energetic and respectful work environment within the department.
• Lead through example, professionalism, personal values, and vision.
• Provide temporary management support to prevent department disruptions.
• Eager to offer assistance, “pitch‑in”, and to be seen as a team player among the staff.
• Provide hands‑on leadership and direction for culinary operations to include all outlets and banquet kitchen.
• Manage schedules, payroll, labor and food costs for culinary & BOH staff.
• Order for all outlets/meal periods and banquet events from all vendors.
• Present and hands‑on for meal periods to ensure adherence to property processes and consistent product is delivered.
• Equipment management, issues reported to D. of F&B.
• Mentor and communicate with other culinary leaders and seasonal associates.
• Work with Director of F&B for special menus as needed and Sales Team for banquet functions.
• Adherence to all safety protocols and health department regulations.

Qualifications

• 5 years of progressive experience in high‑volume food production or catering.
• Ability to read BEOs and prepare banquet events.
• Ability to cost out menu items as needed.
• Event functions and a la carte experience.
• Ability to travel 100% of the time.
• A minimum of 5 years of recent successful hotel experience.
• Possess a maturity and professional disposition to operate in dynamic environments.
• Creative and innovative problem solver.
• Strong management skills and a proactive approach to supporting hotel needs.
• Ability to adapt quickly and perform under high expectations.
• Ability to communicate effectively and work under pressure.
• Ability to meet deadlines and embrace ongoing change.
• Requires excellent organization, time management, interpersonal skills.
• Must be an ambitious self‑starter with a desire to learn.
• Knowledge of a hotel structure and how all departments interact.
• Eligibility to work in the US.

Details of paid travel expenses and room and board will be discussed during the interview process.