Sous Chef - The Markham Hotel at Moontech

Gulfport, Mississippi, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

0.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen leadership, Culinary standards, Fine dining, Menu planning, Staff training, Inventory management, Food safety, Sanitation, Cost control, Plating, Team management, Multitasking, Communication skills, Recipe execution, Vendor relationships

Industry

Description

Description 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

Responsibilities

The Sous Chef assists the Executive Chef in managing daily kitchen operations, ensuring high culinary standards and consistent food quality. They are responsible for supervising staff, maintaining inventory, and enforcing health and safety protocols.