SOUS CHEF in Odessa, Texas at Odessa Marriott Hotel & Conference Center

About the Role:

The Sous Chef plays a pivotal role in the culinary operations of our fine dining establishment, acting as part of leadership team to our Executive Chef. This position is responsible for overseeing daily kitchen activities, ensuring that all food preparation meets the highest standards of quality and presentation. The Sous Chef collaborates closely with the Executive Chef and kitchen staff to develop innovative menus, while maintaining adherence to hotel kitchen protocols. This role demands strong leadership to manage kitchen personnel effectively, maintain inventory, and ensure compliance with health and safety regulations. Ultimately, the Sous Chef contributes significantly to delivering an exceptional dining experience that aligns with our excellent reputation and guest expectations.

Minimum Qualifications:

• Proven experience as a Sous Chef or similar role in our fine dining environment.
• Strong knowledge of hotel kitchen protocols and food safety standards.
• Demonstrated expertise in menu development.
• Ability to lead and manage a diverse kitchen team effectively.
• Culinary degree or equivalent professional certification.

Preferred Qualifications:

• Experience working directly under an Executive Chef in brand standard hotel setting.
• Familiarity with inventory management software and kitchen operations technology.
• Experience in fine dining establishments with a focus on high-volume service.
• Certification in food safety and sanitation (e.g., ServSafe) and alcohol awareness training certification.

Responsibilities:

• Assists the Executive Chef in planning and executing daily kitchen operations, including food preparation and presentation.
• Supervise and coordinate kitchen staff activities to maintain efficiency and quality standards.
• Develop and refine menus, focusing of fine dining offerings, ensuring creativity and consistency.
• Ensure strict adherence to hotel kitchen protocols, including hygiene, safety, and inventory management.
• Train and mentor junior kitchen staff to uphold culinary standards and foster professional growth.
• Collaborate with the Executive to implement new recipes and seasonal menu plans.
• Monitor food costs and waste to optimize kitchen profitability without compromising quality.
• Maintain a clean, organized, and safe kitchen environment in compliance with health regulations.
• Communicates confidently and consistently with Executive Chef, kitchen team, management and guests.

Skills:

The required skills such as knowledge of hotel kitchen protocols essential for maintaining the high standards expected in our restaurant food service environment. The Sous Chef uses menu development and recipe creation skills daily to innovate and enhance the dining experience, ensuring dishes are both authentic and appealing. Leadership and team management skills are critical for coordinating kitchen staff, fostering a collaborative environment, and ensuring smooth operations during busy service periods. Familiarity with food preparation techniques and fine dining standards ensures that every plate leaving the kitchen meets quality and presentation expectations. Additionally, skills in menu planning and inventory management help optimize kitchen efficiency and cost control, contributing to the overall success of the culinary department.