Job Description

Job Description

Job Description

SOUS CHEF

Reports to: Executive Chef

Department: Kitchen

OUR STORY

Edgy. Social. Dynamic. This is who we are. Welcome to a fine-art inspired, boutique hotel. A place to have fun. A place where we foster a spontaneous and ever-changing environment through art and unique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Rose Hotel.

BENEFITS

• Competitive compensation package
• Competitive Paid Time Off policy
• Full benefits package, including 401K with matching and paid time off
• Growth company focused on expansion through strategic acquisition and development
• Hotel discounts at locations worldwide

JOB DESCRIPTION
At The Rose Hotel , a luxury full-service property, the Sous Chef plays a vital leadership role in delivering an exceptional culinary experience that reflects the elegance and standards of our brand. This position supports the Executive Chef in overseeing all kitchen operations, ensuring excellence in food quality, presentation, and consistency across all dining outlets and events. The Sous Chef leads by example—demonstrating professionalism, creativity, and precision while cultivating a culture of teamwork and culinary excellence. A commitment to quality, safety, and hospitality is essential, as is the ability to inspire and develop the culinary team to achieve peak performance. The Sous Chef upholds the highest standards of cleanliness, organization, and guest satisfaction while ensuring that every dish served embodies the distinctive dining experience of The Rose Hotel .

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are essential to the role (other duties may be assigned):

• Supervise kitchen operations, ensuring compliance with all F&B policies, standards, and procedures.
• Receive and properly store all food deliveries and daily requisitions; follow food safety standards including FIFO rotation, labeling, and proper storage in coolers, freezers, and dry storage.
• Maintain correct holding and cooking temperatures for all potentially hazardous foods in accordance with HACCP standards; promptly report any spoilage or discrepancies to the Executive Chef.
• Prepare, cook, and plate menu items with precision, attention to presentation, portion size, and flavor consistency.
• Execute recipes consistently, following standard preparation methods and measurements.
• Set up and break down kitchen stations, ensuring all tools, mise en place, and equipment are clean, organized, and ready for service.
• Monitor and maintain food cost controls while upholding quality standards.
• Check inventory levels, rotate stock, and ensure proper storage to reduce waste.
• Assist in menu planning, food purchasing, and recipe development as directed by the Executive Chef.
• Train and supervise culinary staff, ensuring adherence to food handling, safety, sanitation, and recipe standards.
• Support both banquet and restaurant operations as needed, adapting to varying service styles and event types.
• Communicate effectively with team members and front-of-house staff to maintain a positive, team-oriented environment.
• Notify supervisors immediately of any equipment issues, unsafe conditions, or maintenance needs.
• Interact with guests as necessary to ensure satisfaction with food quality, presentation, and service standards.

PHYSICAL, MENTAL, AND ENVIRONMENTAL REQUIREMENTS

• Physically and visually able to operate kitchen equipment, tools, computers, printers, and phones as needed.
• Continuous grasping, lifting (up to 50 lbs.), reaching, bending, and twisting throughout the shift.
• Able to stand and walk for up to 90% of the workday; sitting limited to short breaks.
• Exposure to hot, cold, and humid environments, as well as sharp tools, hot surfaces, and open flames.
• Ability to perform multiple tasks under pressure while maintaining attention to detail and safety standards.
• Ability to follow detailed instructions, adhere to recipes, and maintain proper sanitation and safety protocols.
• Capacity to maintain a professional, positive attitude and effectively communicate with staff, management, and guests.

QUALIFICATIONS

To perform this role successfully, the individual must be able to meet the following requirements, with reasonable accommodations provided for individuals with disabilities:

• Minimum of 2 years of experience in a culinary role in a professional, high-volume kitchen; luxury hotel or fine dining experience strongly preferred.
• Proven ability to prepare soups, stocks, sauces, and other foundational components of a diverse menu.
• Strong organizational skills with the ability to maintain a clean and efficient station under pressure.
• Ability to communicate clearly and respectfully with team members and supervisors.
• Eagerness to continue learning and mastering new cooking techniques and trends.
• Basic math skills required for measurement conversions, portion control, and recipe scaling.
• Ability to make informed decisions related to food preparation, storage, and service safety.
• Valid Food Handler and Sanitation Certification required by state regulations.
• BASSET (Beverage Alcohol Seller and Server Training) Certification preferred.
• High school diploma or GED required; culinary training or hospitality coursework is a plus.
• Flexible availability to support rotating shifts, including nights, weekends, holidays, and occasional overtime in response to business needs.

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