Sous Chef

Located in the heart of downtown Versailles the Aldenberg Hotel will bring an elegant white tablecloth steakhouse to life with a new and exciting hospitality group where we will pride ourselves in exquisitely refined classic American steakhouse fare. We are looking for eager and professional applicants to add to our growing team.



Job Title: Sous Chef
Department: Kitchen / Food Service
Reports To: Executive Chef
Summary:
The Sous Chef is the second-in-command in the kitchen and plays a vital role in supporting the Executive Chef in all aspects of kitchen operations. This position involves culinary expertise, leadership, and organizational skills. The Sous Chef assists in planning menus, managing kitchen staff, ensuring food quality and consistency, and maintaining a safe and efficient work environment. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations.
Essential Duties and Responsibilities:

• Culinary Leadership and Support:
  • Assist the Executive Chef in menu planning, recipe development, and costing.
  • Oversee and participate in the preparation and cooking of food items, ensuring high quality and adherence to recipes.
  • Train and supervise kitchen staff, including line cooks, prep cooks, and dishwashers.
  • Provide guidance and mentorship to junior kitchen team members.
  • Step in and manage all kitchen operations in the absence of the Executive Chef.
• Kitchen Management and Operations:
  • Assist in scheduling kitchen staff to ensure adequate coverage.
  • Monitor inventory levels and assist with ordering food and supplies.
  • Ensure proper storage and handling of food items to maintain freshness and prevent spoilage.
  • Maintain a clean, organized, and safe work environment in compliance with health and safety regulations.
  • Oversee the proper use and maintenance of kitchen equipment.
  • Implement and enforce kitchen policies and procedures.
• Quality Control and Consistency:
  • Ensure all food is prepared and presented according to established standards and plating guidelines.
  • Monitor food quality and consistency throughout service.
  • Address and resolve any food quality issues promptly.
  • Conduct regular taste tests and provide feedback.
• Teamwork and Communication:
  • Foster a positive and collaborative work environment within the kitchen team.
  • Communicate effectively with the Executive Chef, front-of-house staff, and other departments.
  • Participate in kitchen meetings and provide constructive feedback.
  • Resolve conflicts and address staff issues effectively.
• Administrative Tasks:
  • Assist with inventory management and cost control.
  • Participate in performance evaluations of kitchen staff.
  • Assist with the development and implementation of training programs.
  • Maintain accurate records as required.
• Other Duties:
  • Stay updated on culinary trends and techniques.
  • Assist with catering events or special functions as needed.
  • Perform other duties as assigned by the Executive Chef.

• Education and Experience:
  • Associate's or Bachelor's degree in Culinary Arts preferred, or equivalent experience.
  • Proven experience as a Line Cook or Chef de Partie with demonstrated leadership potential.
  • Minimum [Specify number, e.g., 3-5] years of progressive experience in a professional kitchen environment.
• Skills and Abilities:
  • Excellent culinary skills and a strong understanding of various cooking techniques and cuisines.
  • Proven ability to lead and motivate a team.
  • Strong organizational and time management skills.
  • Ability to work efficiently under pressure in a fast-paced environment.
  • Excellent communication and interpersonal skills.  
  • Strong knowledge of food safety and sanitation regulations (e.g., HACCP).
  • Ability to troubleshoot and problem-solve effectively.
  • Proficiency in using kitchen equipment and software (if applicable).
  • Strong attention to detail and a commitment to quality.
• Certifications (Preferred):
  • Food Handler's Permit.
  • ServSafe certification or equivalent.

• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects (e.g., pots, pans, ingredient containers).
• Ability to bend, stoop, and reach frequently.
• Ability to work in a hot and potentially noisy environment.
• Good manual dexterity and hand-eye coordination.

• Professional kitchen environment, which may involve exposure to heat, steam, sharp objects, and cleaning chemicals.
• May work evenings, weekends, and holidays depending on the establishment's operating hours.

• Health Insurance 
• Dental Insurance 
• Vision Insurance 
• Paid time off programs 
• 401k

Equal Opportunity Employment

We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, the organizations comply with applicable state and local laws governing nondiscrimination in employment in every location in which it has operations. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, and compensation.