Job Description

Sous Chef – PM Restaurant Operations

The DeSoto Savannah

Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

Position Summary

The DeSoto is seeking a hands-on, experienced Sous Chef with a primary focus on PM restaurant operations to join our culinary leadership team. This position is responsible for helping lead the day-to-day operation and continued development of our evening restaurant culinary program, with a strong focus on food quality, consistency, service execution, team development and operational organization. While the Sous Chef's primary responsibility is PM restaurant operations, this is a hotel culinary leadership position. The successful candidate must be willing and able to support breakfast operations, banquets, catering and special events when business needs are required.

We are looking for a chef who enjoys restaurant service and understands how to lead a line not simply work one. The ideal candidate can organize a kitchen before service, develop cooks, maintain standards during high-volume periods, communicate effectively with the front-of-house team and take ownership of the overall operation during their shift. The Sous Chef works closely with the Executive Chef and culinary leadership team to continuously improve the restaurant while supporting the broader goals of The DeSoto's Food & Beverage operation.

Primary Responsibilities

• Lead PM restaurant culinary operations, including daily preparation, line setup, pre-shift organization, service execution and closing procedures.
• Maintain consistent standards for food quality, flavor, presentation, portioning and ticket execution throughout service.
• Establish daily production priorities and ensure the restaurant is properly prepared and staffed before service begins.
• Lead the line during service by maintaining awareness of the entire kitchen, communicating priorities and addressing problems quickly.
• Work hands-on when necessary while maintaining the ability to step back from an individual station and lead the overall operation.
• Develop and maintain effective station setup, prep lists, pars, recipes and production systems.
• Train and develop restaurant cooks with particular emphasis on culinary fundamentals, consistency, organization and efficient execution.
• Hold culinary associates accountable to established standards while providing clear direction, coaching and constructive feedback.
• Work closely and professionally with restaurant front-of-house leadership to coordinate service, communicate menu changes, address guest concerns and continuously improve the guest experience.
• Assist the Executive Chef with menu development, seasonal changes, specials and restaurant culinary programming.
• Participate in tastings and development of new dishes while considering food cost, labor, execution and consistency.
• Monitor food cost through proper purchasing, portioning, yields, waste reduction and product utilization.
• Assist with ordering, inventory, receiving, product rotation and maintaining appropriate restaurant pars.
• Assist with scheduling and labor management to ensure staffing aligns with forecasted business levels.
• Maintain and enforce food safety, sanitation, labeling, storage and cleanliness standards.
• Support AM culinary operations when necessary, including breakfast and other morning food-and-beverage needs.
• Support banquet and catering operations when business levels require additional culinary leadership, including production, event execution and plated or buffet service.
• Review relevant BEOs and hotel business levels to understand how banquet activity may affect restaurant staffing, production and overall kitchen operations.
• Take ownership of culinary operations during assigned shifts and assist in resolving staffing, production, equipment or service challenges as they arise.
• Act as a culinary leader in the absence of the Executive Chef and perform additional duties necessary to support the overall operation.

What Success Looks Like

A successful Sous Chef at The DeSoto will:

• Build a consistent, organized and disciplined PM restaurant kitchen.
• Improve the consistency and execution of food leaving the kitchen.
• Develop cooks rather than simply filling holes in the schedule.
• Establish strong preparation, station and service standards.
• Create productive working relationships between the kitchen and restaurant FOH team.
• Anticipate problems and communicate proactively rather than waiting for issues to escalate.
• Take responsibility for the entire operation during their shift, not simply their assigned station.
• Understand food cost, labor and waste and incorporate them into everyday culinary decisions.
• Bring creativity and ideas to the restaurant while understanding that successful dishes must also be executable and profitable.
• Be willing to support AM and Banquet operations when the hotel needs additional culinary leadership.

EDUCATION AND EXPERIENCE

• Minimum two years of culinary leadership experience in a Sous Chef, Chef de Cuisine, Kitchen Manager or comparable role.
• Strong restaurant experience is required, preferably in a scratch kitchen, upscale casual restaurant, hotel restaurant or similarly high-volume operation.
• Hotel experience is preferred but not required. Experience with banquets, catering or large-volume production is a plus.
• What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:
• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
• Multiple Health Insurance and Life Insurance options
• 401k Plan + Company Match
• Paid Parental Leave
• Paid Time Off
• Holiday Pay
• Pet Insurance
• Employee Assistance Program
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Hospitality Group is an Equal Opportunity Employer.

Location

The DeSoto Savannah-21311

Compensation Range

70,000