SOUS CHEF
MEMPHIS, TN
The Sous Chef is responsible for assisting the Executive Chefand/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty and the following:
Principal Responsibilities:
Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
Participate in the development of the kitchen's business strategies
Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
Provide employees with the tools and environment they need to be successful
Develop and implement strategies and practices that support employee engagement
Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
Coordinate service with restaurant and banquet operations
Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
Ensure that stations are set up properly in time for service
Ensure that food is properly covered, dated, stored, and rotated
Ensure the correct temperature of both stored and prepared foods
Taste all food items for quality purpose before service begins
Use food preparation tools in accordance with manufacturer's instructions
Close the kitchen correctly and follow the closing checklist for kitchen stations
Maintain an organized and sanitized work area at all times
Make sure all storage areas are tidy and all products are stored appropriately
Use safe and hygienic food handling practices at all times
Report any unforeseen circumstances, maintenance needs or faulty equipment
Follow all company safety and security policies and procedures
Report accidents, injuries, and unsafe work conditions
Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
Maintain confidentiality of proprietary information; protect company assets
Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
Comply with quality assurance expectations and standards
Provide development and continued education opportunities for hourly associates and mid-level department management to set up for future success
Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as opportunities
Must be able to work flexible hours, including evenings, weekends, holidays
Ensure a safe working environment at all times for all associates
Qualifications:
High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
Degree from recognized culinary institution preferred
Ability to read, write, convert measurements and follow a recipe
ServSafe certified
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear
The employee must regular lift and or move up to 25lbs - occasionally lift or move up to 50lbs
Must be capable of working effectively in hot and cold environments, and successfully manage stressful and/or emergency situations
You may be assigned other duties as needed and your duties may change from time to time, based on your skills and at the need and discretion of the company. You will represent the hotel and management company in a positive and professional manner at all times.
Position Information
Company: Charlestowne Hotels
Position: Sous Chef
Status: Full Time
Shift: First (Day), Second (Afternoon), Third (Night)
Req #: 10672679
Date Posted: July 10, 2025
Location: 21 Cooper Street, Memphis, US, TN, 38104
Job Category: Food & Beverage
MEMPHIS, TN
The Sous Chef is responsible for assisting the Executive Chefand/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty and the following:
Principal Responsibilities:
Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
Participate in the development of the kitchen's business strategies
Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
Provide employees with the tools and environment they need to be successful
Develop and implement strategies and practices that support employee engagement
Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
Coordinate service with restaurant and banquet operations
Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
Ensure that stations are set up properly in time for service
Ensure that food is properly covered, dated, stored, and rotated
Ensure the correct temperature of both stored and prepared foods
Taste all food items for quality purpose before service begins
Use food preparation tools in accordance with manufacturer's instructions
Close the kitchen correctly and follow the closing checklist for kitchen stations
Maintain an organized and sanitized work area at all times
Make sure all storage areas are tidy and all products are stored appropriately
Use safe and hygienic food handling practices at all times
Report any unforeseen circumstances, maintenance needs or faulty equipment
Follow all company safety and security policies and procedures
Report accidents, injuries, and unsafe work conditions
Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
Maintain confidentiality of proprietary information; protect company assets
Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
Comply with quality assurance expectations and standards
Provide development and continued education opportunities for hourly associates and mid-level department management to set up for future success
Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as opportunities
Must be able to work flexible hours, including evenings, weekends, holidays
Ensure a safe working environment at all times for all associates
Qualifications:
High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
Degree from recognized culinary institution preferred
Ability to read, write, convert measurements and follow a recipe
ServSafe certified
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear
The employee must regular lift and or move up to 25lbs - occasionally lift or move up to 50lbs
Must be capable of working effectively in hot and cold environments, and successfully manage stressful and/or emergency situations
You may be assigned other duties as needed and your duties may change from time to time, based on your skills and at the need and discretion of the company. You will represent the hotel and management company in a positive and professional manner at all times.
Position Information
Company: Charlestowne Hotels
Position: Sous Chef
Status: Full Time
Shift: First (Day), Second (Afternoon), Third (Night)
Req #: 10672679
Date Posted: July 10, 2025
Location: 21 Cooper Street, Memphis, US, TN, 38104
Job Category: Food & Beverage
Job ID: 485147139
Originally Posted on: 7/14/2025
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