Executive Sous Chef

We seek a positive, hard-working, energetic and self-motivated Sous Chef to join our team. The Sous Chef will report to the Executive Chef and will work closely with the hotel’s food & beverage team.

Responsibilities include but are not limited to:

  • Represent the hotel in a positive manner at all times.
  • Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change.
  • Assist in off premise and media relation events
  • Ensure the high quality of our food product
  • Assist Executive Chef with the development of recipes and portion specifications by understanding consumer tastes and nutritional needs; anticipate emerging food and dining trends; review product specifications; evaluate ease of menu preparation; apply established procedures and standards for menu content and execution while applying budgetary constraints
  • Oversee food preparation by consulting with sous chefs, pastry chefs, cooks, and team leaders; oversee portion size; control productivity; provide culinary leadership in areas of personal expertise; monitor presentations, garnishments, and sauces
  • Make continuous improvements and contributions to menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality
  • Assist in coordination and communication between kitchen and other hotel departments
    Maintain safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
  • Ensure culinary execution consistent with branding elements of each foodservice outlet; ensure quality food and presentation standards are met
  • Maintain food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls
  • Maintained culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases
  • Meet culinary financial objectives by estimating requirements; assist in menu design; evaluation and response to menu presentation; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques
  • Delivers culinary standards to build top line sales; contribute to sales growth through product selection, execution, pricing and creative development; achieve food and labor prime costs; achieve all assigned cost goals
  • Assist in recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining food production employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
  • Uses all performance management tools to provide guidance and feedback to team, and be a leader on the line
  • Promotes a cooperative work climate, maximizing productivity and morale

Job Requirements:

  • Previous Sous Chef or Executive Sous Chef in multi-kitchen management position
  • Must be flexible with schedule, able to work different shifts
  • Must be available to work nights, weekends and holidays
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Requires good communication skills, both verbal and written.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Ability to stand for hours at a time.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Stamina to work 50 hours or more per week
  • Hazards include, but are not limited to, slips, trips, falls, cuts, burns, and strains
  • Must be able to lift/push/pull up to 50 pounds occasionally.
  • High school or equivalent education required. Bachelor’s Degree preferred or equivalent combination of education and experience.

First Hospitality seeks to attract and retain a high performing and diverse workforce in which employees’ differences are respected and valued to better meet the varying needs of the diverse customers we serve. We foster a diverse and inclusive work environment that promotes collaboration, flexibility and fairness.


The Hancock Hotel

631 South Main Street

Findlay, OH 45840

Telephone (419) 423-0631