Sous Chef

We are seeking a talented and driven Sous Chef to join our dynamic culinary team at The Manner Hotel. This role supports the Executive Chef in overseeing a multi-outlet operation that includes two distinct restaurant concepts, in-room dining, and a vibrant seasonal rooftop venue. The ideal candidate thrives in a fast-paced, service-driven environment and brings strong leadership, operational discipline, and a passion for delivering exceptional guest experiences.

As Sous Chef, you will play a key role in daily kitchen operations, leading service across multiple outlets, ensuring consistency in quality and presentation, and maintaining high standards of food safety and cost control. This position requires a hands-on leader who can balance creativity with execution, motivate a diverse team, and adapt seamlessly to varying service demands — from à la carte dining to room service and high-volume rooftop seasonality.

If you are energized by multi-concept kitchens, enjoy leading from the line, and are committed to excellence in hospitality, we invite you to be part of our growing culinary program.

Key Responsibilities

Culinary Operations & Service Execution

• Oversee daily kitchen operations across all meal periods and outlets

• Supervise and actively participate in food preparation and service

• Ensure all dishes meet established standards for quality, consistency, and presentation

• Expedite service during peak periods and maintain communication with FOH teams

• Assist in banquet and special event execution as required

Menu Implementation & Quality Control

• Assist the Executive Chef with menu development, seasonal updates, and daily specials

• Ensure accurate recipe execution and portion control

• Maintain standardized recipes and plating guides

• Conduct regular quality checks to ensure consistency across all outlets

Cost Control & Inventory Management

• Monitor food costs and labor expenses in alignment with budget goals

• Assist with purchasing, receiving, and vendor management

• Oversee inventory counts and proper storage procedures

• Minimize waste through effective production planning and rotation (FIFO)

Team Leadership & Development

• Supervise, train, and mentor line cooks and prep cooks

• Promote a culture of accountability, professionalism, and teamwork

• Support performance management and staff development

Sanitation, Safety & Compliance

• Ensure full compliance with health department regulations and hotel SOPs

• Maintain food safety standards, including proper labeling, storage, and temperature logs

• Train staff on sanitation procedures and safe food handling practices

• Ensure the kitchen is inspection-ready at all times

• Maintain equipment functionality and coordinate repairs as needed

Qualifications

• 1+ years of experience as a Sous Chef or Senior Line Cook in a hotel or high-volume restaurant

• Fine dining or luxury hospitality experience preferred

• Strong knowledge of food cost control, inventory systems, and purchasing

• Proven leadership ability in a high-volume, fast-paced environment

• Excellent organizational and communication skills

• Flexible schedule including nights, weekends, and holidays

Physical Requirements

• Ability to stand for extended periods and work long shifts

• Lift and carry up to 50 lbs. without assistance

• Perform repetitive movements including bending, reaching, and climbing

• Comfortable working in hot, fast-paced kitchen environments

Compensation & Benefits

• Salary: $65,000 – $75,000 per year

• Health, life, disability, and pet insurance

• 401(k) with company match

• 160 hours PTO plus company-recognized holidays

• Employee discounts on rooms, F&B, and retail

• Referral and commuter benefits