What are the responsibilities and job description for the Sous Chef - Heirloom Restaurant in Spartanburg position at Pinnacle Hospitality LLC?
Pinnacle Partnership is an independent, award-winning hospitality and development company headquartered in Spartanburg, SC. Our portfolio includes Class-A office, retail, residential, internationally recognized hotel brands, and distinctive restaurant concepts. Without exception, all of Pinnacle’s properties have been recognized with awards and honors in their respective brands and industries.
We create places of connection where people feel welcome through our gracious hospitality, entrepreneurial spirit, and rewarding growth. This distinct, hospitality-first approach powers lasting returns for our investors and our communities.
Our Sous Chef will support the Executive Chef in overseeing all kitchen operations for the hotel restaurant, ensuring high culinary standards, efficient operations, and an exceptional guest dining experience. This role requires strong leadership, creativity, and the ability to manage kitchen staff in a fast-paced hospitality environment.
Main Responsibilities Include:
- Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and presentation.
- Supervise and train line cooks, prep staff, and other kitchen personnel.
- Ensure food is prepared to quality, presentation, and safety standards.
- Monitor inventory levels; assist with ordering and receiving food supplies and ingredients.
- Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations.
- Develop and test new recipes, contribute to menu planning and seasonal updates.
- Ensure timely service and execution during breakfast, lunch, dinner, and banquet events.
- Coordinate with front-of-house staff to ensure guest satisfaction and accommodate special dietary needs.
- Fill in for the Executive Chef during absences.
- Monitor food costs, minimize waste, and assist in budget adherence.
- Other Duties as assigned
- Culinary degree or equivalent professional training preferred.
- Minimum 3 years’ experience in a high-volume kitchen, preferably in a hotel or upscale restaurant.
- Proven leadership skills in managing kitchen staff and ensuring smooth service.
- Strong knowledge of food safety and sanitation standards (ServSafe Certification preferred).
- Experience with menu development and inventory control systems.
- Flexible schedule including weekends, holidays, and evenings as needed.
- Ability to stand and walk for extended periods.
- Able to lift up to 50 lbs.
- Comfortable working in a hot, fast-paced kitchen environment.
