Sous Chef

About the role

Recess Hotel and Club is seeking a responsible and detail-oriented Sous Chef, who will be responsible for supporting all food production and service. This individual leads by example in the kitchen, ensuring organization, communication, and culinary excellence during prep and live events. The role requires strong time management, attention to detail, and the ability to perform under pressure in a fast-paced, event-driven environment.

What you'll do

• Support planning, preparation, and execution of menus for events of varying size and complexity
• Lead kitchen operations during service, ensuring timing, plating consistency, and quality control
• Supervise and train culinary team members, providing coaching and real-time direction during production
• Collaborate with culinary leadership on menu development, recipe execution, and seasonal adjustments
• Maintain high standards of food safety, sanitation, and cleanliness in accordance with local regulations and brand standards
• Oversee inventory, ordering, and product utilization to reduce waste and control food cost
• Assist in managing labor efficiency and staffing levels based on event volume
• Ensure clear communication between banquets and culinary teams

Qualifications

• 3+ years of progressive culinary experience
• Previous leadership or supervisory experience in a professional kitchen
• Strong organizational and multitasking skills
• Ability to execute precise plating and large-batch production simultaneously
• Working knowledge of food safety standards and kitchen sanitation practices
• Ability to work flexible hours, including evenings, weekends, and holidays
• Culinary degree preferred but not required with equivalent experience