Sous Chef - The Markham Hotel at Markham Hotel LLC – Gulfport, Mississippi

The Sous Chef is the second-in-command in the kitchen, working directly under the Executive Chef to maintain exceptional culinary standards. This role is responsible for overseeing daily kitchen operations, ensuring consistency, quality, and presentation aligned with fine dining expectations.

________________________________________

Key Responsibilities

Kitchen Leadership & Operations

• Assist the Executive Chef in managing all kitchen operations
• Supervise and coordinate kitchen staff during service
• Lead service in the absence of the Executive Chef
• Ensure smooth communication between front and back of house

Food Quality & Presentation

• Maintain strict adherence to fine dining plating and presentation standards
• Ensure all dishes meet consistency, taste, and timing expectations
• Conduct quality control checks before dishes leave the kitchen

Menu Execution & Development

• Assist in menu planning, seasonal updates, and specials
• Contribute creative ideas while maintaining the restaurant’s concept and standards
• Ensure accurate recipe execution and portion control

Staff Training & Development

• Train and mentor line cooks and prep staff
• Enforce kitchen discipline, cleanliness, and professionalism
• Schedule staff and manage labor efficiency

Inventory & Cost Control

• Manage inventory, ordering, and vendor relationships
• Monitor food costs, minimize waste, and maintain profit margins
• Ensure proper storage and rotation of ingredients (FIFO)

Health & Safety Compliance

• Enforce sanitation and food safety standards (e.g., ServSafe guidelines)
• Maintain a clean, organized, and compliant kitchen
• Ensure all staff follow safety protocols

________________________________________

Qualifications

• 3–5+ years of experience in a high-end or fine dining kitchen
• Previous supervisory or leadership experience required
• Strong knowledge of culinary techniques, plating, and global cuisines
• Ability to work in a fast-paced, high-pressure environment
• Culinary degree preferred but not required

________________________________________

Key Skills

• Leadership and team management
• Attention to detail and presentation
• Time management and multitasking
• Creativity and menu innovation
• Strong communication skills

________________________________________

Working Conditions

• Long hours, including nights, weekends, and holidays
• Standing for extended periods in a high-temperature environment
• Fast-paced, high-performance expectations

________________________________________

Compensation (Typical Range)

• Salary varies by location and experience