TF Executive Sous Chef

kimptonhotelsandrestaurantscareers; Town of Vermont (WI); On-site; USD 52,000 - 78,000; Full time

Job summary

Kimpton Hotels & Restaurants seeks an experienced Sous Chef to join our kitchen team. You will oversee production across stations, assist cooks, and step in for the Executive Chef as needed.

The role emphasizes leadership, training, inventory control, scheduling, and maintaining high standards of food quality and sanitation. Weekend, nights, or holidays may be required to support a busy, high-volume service.

Qualifications

• Minimum of 2 years of Sous Chef experience in a high-volume, full-service restaurant.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Passionate about various cooking methods, ingredients, equipment, and industry trends.
• Knowledge of Microsoft Office, POS systems, inventory and procurement software.

Responsibilities

• Supervise the production of food at all stations, assist cooks, and expedite food when needed.
• Lead all aspects of the kitchen in the absence of the Executive Chef and handle problems.
• Assist with paperwork, including forms, reports, and schedules in an organized and timely manner.
• Interview and hire employees; plan, assign, and direct work; evaluate performance; reward and discipline staff.
• Identify developable staff and provide necessary training as positions open.
• Fill open positions with qualified internal or external applicants.
• Order, stock, and ensure products are received in correct unit counts and condition.
• Maintain budgeted labor costs and assist in controlling overtime; track food costs as requested.
• Ensure that food is produced on a timely basis.
• Participate in service education through daily line-ups, monthly menu meetings, and new staff training.
• Assist the restaurant in meeting financial targets while upholding food quality and service objectives.
• Maintain a high level of cleanliness in kitchen facilities by supervising cleaning of pantry, line, prep area, dish area, and walk-in.

Skills

Sous Chef leadership

Team leadership

Food safety

Communication

Budgeting

Education

Culinary Arts or Hospitality Management degree

Tools

Microsoft Office Suite

Restaurant POS system

Inventory management software

Procurement software

Payroll software

Timekeeping software

Business & accounting software

Job description

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food. Participate in team leadership, communication, training, development, and problem resolution all the while providing fantastic service to our guests along the way!

Some of your responsibilities include:

• Supervise the production of food at all stations, assist the cooks, and expedite food when needed.
• Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items.
• Assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and solve problems.
• Identify developable staff, and provide necessary training as positions open.
• Assist in filling open positions with qualified internal or external applicants.
• Order, stock, and ensure that all products are received in the correct unit count and condition.
• Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested.
• Ensure that food is produced on a timely basis.
• Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs.
• Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
• Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in.

What You Bring

• Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
• Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself. Lead Yourself. Make it Count.