Sous Chef

Position Summary

The Sous Chef supports the Executive Chef in overseeing daily culinary operations for the hotel’s food and beverage outlets. This role assists in supervising kitchen operations, training culinary staff, executing menu standards, maintaining product quality, and supporting budget and cost controls. The Sous Chef ensures the highest level of food quality, sanitation, and safety in accordance with 6PM Hospitality Partners standards, Hilton brand standards, and all local health department regulations.

Essential Functions

Menu Execution & Development

• Assist in executing and maintaining menu offerings that meet guest preferences and dietary needs.
• Support the introduction of new menu items while preserving consistency with established favorites.
• Follow approved recipes and specifications through MarginEdge and other culinary systems.

Kitchen Operations

• Supervise daily food preparation, cooking, and presentation across all kitchen stations.
• Ensure efficient workflow, proper staffing coverage, and timely execution of all meals and events.
• Assist with inventory control, product ordering, receiving, and storage to minimize waste and control costs.
• Maintain working knowledge of all BOH stations and functions across food and beverage outlets.

 Leadership, Staff & Development

• Assist with recruiting, training, coaching, and supervising BOH team members in accordance with 6PM and Hilton standards.
• Promote a positive, professional, and team-oriented kitchen culture.
• Support corrective action and accountability measures as directed by the Executive Chef and 6PM policies.
• Ensure BOH scheduling coverage including weekends, holidays, call-ins, and vacations, while maintaining fair work distribution.

 Quality Control

• Enforce food quality, consistency, taste, and presentation standards.
• Conduct routine tastings and station inspections to ensure compliance with brand and company expectations.
• Verify adherence to standardized recipes, plating, and portion control.

 Budget & Cost Controls

• Assist in managing food cost, labor efficiency, and operational expenses.
• Support monthly inventories, pricing audits, requisitions, and issuing processes.
• Monitor waste, overproduction, and storage practices to improve profitability.

 Food Safety & Sanitation

• Enforce compliance with all food safety, sanitation, and health regulations.
• Maintain time/temperature logs, storage organization, and cleaning schedules.
• Ensure all kitchen equipment is kept in “like new” condition through routine cleaning and preventive maintenance.
• Support health inspections and internal audits.

 Interdepartmental Collaboration

• Coordinate with Banquets, Catering, Sales, and Hotel Operations to support events and guest experience expectations.
• Attend BEO meetings, food & beverage meetings, and management meetings as required.
• Partner with the Food & Beverage leadership team to promote menus, features, and special events.

 Innovation & Industry Trends

• Stay current on food trends, ingredients, and culinary techniques.
• Support the Executive Chef in introducing new concepts to enhance the hotel’s competitive positioning.

Additional Responsibilities

• Report to work in clean, professional chef attire.
• Greet guests in a friendly and engaging manner when in guest-facing areas.
• Anticipate guest needs and exceed service expectations.
• Motivate, cross-train, and help develop BOH team members for advancement opportunities.
• Follow all OSHA, 6PM Hospitality, and Hilton safety procedures.
• Exhibit consistent and reliable attendance.
• Perform other duties as assigned by management.

Position Requirements

Minimum Knowledge

• Ability to interpret recipes, specifications, and operational documentation.
• Strong communication and organizational skills.
• Basic math and computer proficiency for inventory, ordering, and reporting.

Education & Experience

• Culinary degree, culinary certificate, or equivalent professional experience required.
• Minimum of 5–7 years of progressive culinary experience, with 2+ years in a leadership or supervisory role preferred.

Licenses & Certifications

• Valid driver’s license with a satisfactory driving record.
• Certified Food Manager Certification required.
• Allergen Awareness Certification required.