Sous Chef in King of Prussia, Pennsylvania at Sheraton Valley Forge

About Wurzak Hotel Group
Wurzak Hotel Group owns and manages a collection of exceptional hotels, combining professional management with a personal touch. We deliver outstanding guest experiences while supporting a collaborative, growth-focused workplace. Join our team and make an impact where every contribution counts.

The Sous Chef is a key leadership role within the culinary team, responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring consistent food quality, safety, and presentation standards. This position leads and develops culinary staff, manages production for à la carte and banquet service, and maintains efficient kitchen workflows while upholding brand standards and guest
satisfaction. The Sous Chef plays a critical role in execution, training, and operational excellence across all food and beverage outlets.

What You'll Do:
Assist the Executive Chef in planning and executing all banquet and catering events
Supervise banquet kitchen staff to ensure timely, high-volume food production and service
Execute banquet event orders (BEOs) accurately, including menu specifications, timing, and plating standards
Coordinate with front-of-house and event teams to ensure seamless event execution
Maintain consistency in food quality, presentation, and portioning across large-scale functions
Ensure strict adherence to food safety, sanitation, and health regulations
Oversee prep production, batch cooking, and proper holding procedures for large events
Manage labor and productivity during events to meet volume demands efficiently
Assist with inventory control, ordering, and minimizing waste for banquet operations
Train and coach kitchen staff on banquet procedures, plating, and execution standards
Lead banquet kitchen operations in the absence of the Executive Chef

What you Bring:
Strong culinary techniques (butchery, sauces, cooking methods, plating)
Leadership and team supervision in a high-volume kitchen
Ability to delegate, train, and coach staff effectively
Strong organization and time management
Menu execution and consistency across multiple events or outlets
Knowledge of food safety and sanitation standards (HACCP, ServSafe)
Inventory management and cost control awareness
Ability to multitask under pressure while maintaining quality
Strong communication skills with kitchen and front-of-house teams
Problem-solving and decision-making in real time

Experience & Qualifications:
3–5+ years culinary experience, preferably in a hotel, resort, or high-volume restaurantWurzak Hotel Group (WHG Payroll LLC)
2- 3 + years in a supervisory role
Experience with banquet or large-scale production cooking
Culinary degree or equivalent hands-on experience preferred

Proven experience with:
Menu planning and execution
Labor and food cost control
Training and developing kitchen staff
Familiarity with hotel brand standards is a plus

Physical Requirements:
Ability to stand and walk for extended periods (8–12 hour shifts)
Frequently lift, carry, push, or pull up to 50 lbs
Manual dexterity to safely operate knives, slicers, mixers, and other kitchen equipment
Ability to work in hot, humid, and fast-paced environments
Frequent bending, stooping, reaching, and climbing
Ability to work flexible hours, including early mornings, nights, weekends, and holidays
Maintain stamina and mobility during high-volume service and peak banquet seasons

Our Perks:
Culture of Excellence
Medical, Dental, Vision & Supplemental Insurance
Paid Time Off
Hotel Discounts
401(k) Company Match
Career Development Opportunities
Peer-to-Peer Recognition
Quarterly & Annual Awards

Because we are committed to providing an exceptional experience for our guests around the clock, our hotels operate 24/7. To support this, schedules may vary based on business needs, including changes to shift days, start and end times, and total hours worked in a week.

Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We are committed to fostering a welcoming and inclusive workplace where all team members and applicants are treated with respect and dignity. Employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, or any other protected status under applicable law. We also provide reasonable accommodations to qualified individuals with disabilities to
support them throughout the application and employment process