Junior Sous Chef

Join our Michelin 1-Key hotel, awarded for two consecutive years, and help us Make It Count every day. You’ll lead by example in a fast-paced, inclusive kitchen—mentoring others, meeting tight deadlines, and inspiring your team to strive for excellence. Passionate about food and people, you’ll coach and influence others to reach their full potential while growing your own leadership within a culture built on quality, collaboration, and continuous development. Together with Senior Leadership, you’ll lead an inclusive, fast-paced kitchen—mentoring your team, driving standards, and inspiring excellence through your own example.

Competitive Salary: $66,000 - $68,000 gross annually, based on previous experience & education

Job Duties Include:

Reporting to the Sous Chef or Chef de Cuisine of the department, responsibilities and essential job functions include but are not limited to the following:

• Lead, coach, and mentor the culinary team during service, providing real-time feedback to maintain high performance and uphold brand standards
• Oversee daily kitchen operations, including line support, task delegation, and ensuring efficiency in a fast-paced environment
• Ensure food quality and safety through daily line checks, internal audits, proper sanitation, and adherence to all food safety standards and programs
• Manage inventory, ordering, and equipment maintenance, ensuring optimal stock levels and proper functioning of kitchen tools and systems
• Support scheduling, budgeting, and administrative programs (e.g., EHCO, procurement systems) in alignment with operational forecasts
• Collaborate with leadership and cross-functional teams to execute menu initiatives, accommodate dietary needs, and drive continuous improvement in quality and revenue