Hotel Sous Chef

HOTEL SOUS CHEF POSITION PROFILE

Reports To: Hotel Executive Chef, position is exempt

About Us

Daxton Hotel epitomizes the fusion of modern art, hospitality, and technology, offering a distinctive experience that resonates with today's discerning travelers. Situated in the cultural center of downtown Birmingham, our hotel reflects the vibrant energy of the city while providing a sanctuary of relaxation and rejuvenation. From sleek design elements to cutting-edge amenities and modern digital experiences, we strive to exceed expectations and inspire memorable moments for every guest.

Introduction

Join the dynamic team at Daxton Hotel, an independently owned boutique hotel featuring over 400 pieces of cutting-edge art from around the globe. All 151 guest rooms and suites contain a custom-made unique piece. Thoughtfully curated by Saatchi Art, the pieces from artists, including Karin Vermeer and Louise "Ouizi" Jones, represent multiple mediums like sculpture, collage, photography drawing, and painting.

Daxton is a contemporary destination that redefines hospitality for the modern traveler. We are seeking dedicated individuals who are passionate about delivering innovative experiences and embodying the spirit of hospitality in a modern context. As a member of our team, you will have the opportunity to engage with guests from around the world and contribute to an atmosphere of creativity, connectivity, and comfort.

Job Summary:

As a hotel sous chef, you will be responsible for preparing and presenting high-quality dishes to create memorable dining experiences for guests attending banquets, conferences, weddings, and other special events hosted by the hotel. You will work closely with the banquet chef and kitchen team to ensure all dishes meet the established standards of taste, presentation, and food safety.

Position Summary: The Luxury Hotel Sous Chef plays a crucial role in the culinary operations of a luxury hotel, assisting the Executive Chef in managing the kitchen and ensuring the highest standards of food quality, presentation, and guest satisfaction. They are responsible for leading and motivating a team of culinary professionals while collaborating with other departments to deliver exceptional dining experiences.

Responsibilities:

Menu Planning and Development: Collaborate with the Executive Chef to create innovative and upscale menus that reflect the hotel's culinary philosophy and meet the expectations of discerning guests. Assist in developing recipes, sourcing premium ingredients, and implementing culinary trends to elevate the dining experience. Ensure menu consistency and excellence through rigorous recipe testing and ongoing refinement.

Kitchen Management: Supervise kitchen staff, including chefs, cooks, and support personnel, to ensure smooth operation during all shifts. Delegate tasks efficiently, provide guidance and support, and maintain open communication to foster teamwork and accountability. Maintain cleanliness, organization, and sanitation standards in the kitchen, adhering to health and safety regulations and industry best practices.

Food Preparation and Quality Control: Oversee all aspects of food preparation, including cooking techniques, plating, and presentation, to ensure consistency and excellence. Conduct regular inspections of food quality, taste, and presentation, addressing any issues promptly to maintain the hotel's reputation for culinary excellence. Monitor portion sizes, food waste, and inventory levels to optimize cost control and minimize waste.

Staff Training and Development: Participate in the recruitment, hiring, and training of kitchen staff, providing ongoing coaching and feedback to foster skill development and career growth. Lead by example, demonstrating professionalism, creativity, and a commitment to excellence in every aspect of culinary operations. Promote a positive and inclusive work environment, encouraging teamwork, creativity, and a passion for culinary arts.

Collaboration and Communication: Collaborate closely with the Executive Chef, restaurant managers, banquet managers, and other department heads to ensure seamless coordination and execution of culinary operations. Communicate effectively with front-of-house staff to ensure efficient service and guest satisfaction in all dining outlets. Address guest feedback and special requests promptly and professionally, striving to exceed expectations and create memorable dining experiences.

Qualifications:

Proven experience as a Sous Chef or senior culinary position in a luxury hotel or upscale restaurant. Extensive knowledge of culinary techniques, ingredients, and international cuisines, with a focus on high-end cuisine and presentation. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team in a fast-paced environment. Excellent organizational and time management abilities, with the flexibility to adapt to changing priorities and schedules. Culinary degree or certification from a recognized culinary institute is preferred.

Working Conditions:

The Luxury Hotel Sous Chef typically works in a dynamic and fast-paced environment, often with long hours and demanding schedules, including evenings, weekends, and holidays. May be required to stand for extended periods and lift heavy objects.

WHAT'S IN IT FOR YOU

• Paid time off

• 401K with company match up to 3% after 90 days of hire

• Free shift-meal prepared by our in-house culinary experts

• Medical, Dental, Vision, insurance effective on the 1st of the month after your hire date

As an Equal Opportunity Employer, Woodward Brown Ventures LLC., DAXTON hotel celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.