We are seeking a passionate, highly organized, and leadership driven Senior Sous Chef to join our culinary leadership team. This Role is designed for a strong culinary professional ready to operate at a senior leadership level within a fast-paced hotel environment. Reporting directly to the Executive Chef and Executive Sous Chef, the Senior Sous Chef will oversee daily kitchen operations with a primary focus on evening line operations, banquet execution, team leadership, and operational consistency. This position serves as a key bridge between the Executive Sous Chef and the Sous Chef team, helping lead one of the busiest multi-outlet hotel culinary operations in the city. The ideal candidate is calm under pressure, operationally strong, highly organized, and capable of leading large teams while maintaining exceptional food quality, cleanliness, and professionalism.
Key Responsibilities:
Culinary operations
- Lead and oversee evening culinary operations across multiple outlets and banquet functions
- Ensure smooth execution of dinner service, events, and late-night operations
- Support banquet production, plating standards, and event execution
- Maintain consistency of food quality, presentation, and portion standards
- Monitor line readiness, prep levels, and service execution throughout all evening shifts
- Assist with menu implementation and operational rollouts
Leadership and Team Development
- Supervise and mentor Sous Chefs, cooks, and dishwashers
- Act as the senior operational leader
- Help drive accountability, kitchen culture, communication, and professionalism
- Participate in training, coaching, and performance development of culinary team members
- Support a positive and respectful work environment
Financial and Administrative Responsibilities
- Assist in labor management and productivity control
- Support food cost controls, waste reduction, and inventory practices
- Ensure proper ordering, storage, rotation, and product handling procedures
- Maintain accurate communication between day and evening operations
Health and Safety
- Enforce all food safety, sanitation, HACCP, and workplace safety standards
- Ensure kitchen cleanliness and organization are maintained at all times
- Uphold hotel brand and operational standards
Qualifications
- Minimum 3-5 years of leadership experience in high volume hotel or upscale restaurant kitchens
- Previous banquet experience strongly preferred
- Strong understanding of line operations and large scale food production
- Proven leadership and team management skills
- Ability to work efficiently under pressure in a fast paced environment
- Strong organizational and communication abilities
- Experience with scheduling, ordering, inventory, and cost control is considered an asset
- Culinary diploma or equivalent professional experience preferred
What We Are Looking ForWe are looking for a chef who:
- Leads from the front
- Takes ownership of operations
- Brings structure and accountability to the kitchen
- Supports and develops team members
- Understands both restaurant and banquet execution
- Thrives in a demanding hotel environment.
Job Type: Full-time
Pay: $54,000.00-$60,000.00 per year
Benefits:
- Dental care
- Disability insurance
- Extended health care
- Life insurance
- On-site parking
Work Location: In person
