Sous Chef

Job Title: Sous Chef / Pitmaster 1886

Job Summary:
The Sous Chef / Pitmaster 1886 assists in managing the kitchen, ensuring that the highest quality food products are consistently prepared, cooked, and presented in accordance with hotel standards. This role requires collaboration with the Executive Chef and Executive Sous Chef to maintain cost and quality control. The Sous Chef will be instrumental in supervising, training, and mentoring the culinary staff while ensuring adherence to food safety and sanitation standards. The position also includes the responsibility for the operation and presentation of specialty dishes, including traditional pit-smoked meats and BBQ offerings.

Essential Job Functions:

• Maintain the quality of food products and ensure consistency in food delivery and standards.
• Supervise, train, and mentor kitchen staff, ensuring proper preparation and presentation of menu items.
• Monitor and ensure appropriate receiving, storage, and rotation of food products in compliance with health department regulations.
• Ensure regular cleaning and maintenance of kitchen equipment, walk-ins, and reach-in boxes to ensure safety and sanitation.
• Inform the Chef and Engineering team of any kitchen equipment requiring repair or maintenance.
• Assist in food presentation, including creating decorative food displays and coordinating plating styles.
• Oversee compliance with food handling and sanitation standards to guarantee a safe working environment.
• Review and check the quality of raw and cooked food products to ensure they meet established standards.
• Achieve and exceed performance goals, including team development, budget management, and quality targets.
• Provide coaching and counseling to the culinary team to help them reach their full potential.
• Train Line Cooks on food cost analysis and operational standards to ensure a consistent and high-quality product at all times.
• Cultivate open, collaborative relationships within the team and across departments.
• Lead by example in guest hospitality and provide excellent customer service to enhance guest satisfaction.
• Contribute to the development and implementation of new menu items, and oversee their preparation and execution.
• Complete all required company training and compliance courses.
• Adhere to company standards and policies in all aspects of kitchen operations.
• Perform other related duties as assigned.

Education:

• Technical/Trade school certification or equivalent in related field.

Experience:

• A minimum of three (3) years of experience in the commercial kitchen/food and beverage industry.
• A minimum of six (6) months of supervisory experience in a commercial kitchen/food and beverage setting.

Supervisory Responsibilities:

• Provides direct supervision to kitchen staff, ensuring they perform tasks in compliance with company standards.
• Works closely with team members to assign and review work performance.
• May participate in the interview, selection, and training processes.
• Reviews results, provides feedback, and supports staff in adhering to policies and procedures.

Licenses & Certifications:

• Food Handler's Card (must be state/county-specific).

Skills & Abilities:

• Excellent communication skills, both verbal and written.
• Thorough knowledge of food products, standard recipes, and proper preparation techniques.
• Familiarity with international and domestic dishes and their preparation methods.
• Basic computer proficiency for inventory management and scheduling.
• Strong leadership and team-building skills.
• Ability to manage time effectively, prioritize tasks, and adapt to changes in a fast-paced environment.
• Strong customer service skills with a focus on guest satisfaction and retention.
• Analytical and problem-solving abilities to maintain kitchen efficiency and resolve issues as they arise.
• Able to work independently, make decisions, and use sound judgment.
• Basic math skills for managing inventory, ordering supplies, and analyzing food costs.

Physical Demands:

• Ability to stand, walk, and perform other physical activities for extended periods.
• Regular lifting, pushing, pulling, and handling heavy kitchen equipment (up to 50 pounds).
• Ability to bend, stoop, kneel, crouch, and reach.
• Good hand-eye coordination and dexterity for precise food preparation and handling.
• Ability to work in extreme heat conditions due to kitchen environment.

Work Environment:

• Exposure to extreme heat, both indoor and outdoor, during food preparation and BBQ pit operations.
• Hazards associated with proximity to moving kitchen equipment, high-heat surfaces, and open flames.
• Fast-paced environment with the need to handle multiple tasks and prioritize effectively.

Travel Requirements:
No travel required.

Equal Opportunity Employer:
Lodging Dynamics Hospitality Group is an equal opportunity employer committed to building a diverse workforce and maintaining an inclusive culture. We do not discriminate based on disability, veteran status, or any other basis protected by federal, state, or local laws.

Lodging Dynamics Hospitality Group is based in Provo, Utah and is a nationally recognized, award-winning operator of premium-brand, select-service, and extended-stay hotels. The company is approved by Marriott and Hilton and manages hotels within the Marriott, Hilton, Hyatt, and IHG premium-brand families. For more information, visit www.lodgingdynamics.com.