Sous Chef - Boutique Hotel Operations

We are seeking a hands-on Sous Chef to support kitchen operations in a high-volume, multi-outlet environment (restaurant + hotel + banquets). This role is heavily expo-driven, managing 275–500+ covers on peak nights, while ensuring consistency, speed, and quality across all services (breakfast, lunch, dinner, and events).

Key Responsibilities

• Lead daily kitchen operations, including prep, service, and closing procedures
• Run expo during high-volume shifts, ensuring accuracy, timing, and presentation
• Supervise and develop a 26-person kitchen team, driving accountability and performance
• Maintain quality control, food safety, and sanitation standards
• Monitor inventory, stock levels, and minimize waste
• Collaborate with FOH and banquets teams for seamless service execution
• Ensure all stations are operating efficiently during fast-paced, high-cover services

Qualifications

• 2–4+ years of Sous Chef or kitchen leadership experience in high-volume full-service restaurants, hotels, or banquets
• Proven ability to lead expo in high-pressure environments (250+ covers)
• Strong knowledge of food quality, presentation, and kitchen systems
• Experience managing large teams and multiple service periods
• Highly organized, decisive, and calm under pressure