Restaurant Sous Chef

Responsibilities

• Collaborate with the Executive Chef on daily planning, staffing, and internal procedures
• Lead, hire, train, and coach the culinary team to ensure high performance
• Assist in menu development and the creation of daily specials
• Manage kitchen inventory, including ordering and receiving products
• Maintain a clean, organized kitchen in compliance with food safety and sanitation regulations
• Ensure all dishes are prepared to perfection and meet resort standards

Requirements

• Minimum of 2 years of experience in a high-volume kitchen (hotel or resort experience preferred)
• Strong leadership skills with the ability to motivate and inspire a team
• Excellent verbal and written communication skills
• Proficiency in inventory management and food safety guidelines
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously

Preferred Qualifications

• College degree or professional certification in the culinary or hospitality field
• Extensive knowledge of a variety of culinary techniques and cuisines

Benefits

• Multiple tiers of medical, dental, and vision coverage
• 24/7 Teledoc service and free maintenance medications
• 401K match and tuition reimbursement
• Paid Time Off (vacation, sick, bereavement, and holidays)
• Pet insurance and hotel discounts

About the Company

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, and dining venues across the US. We operate with an entrepreneurial management style, providing the personalized service of a small company with the depth of a large organization. Join our team at the Newport Harbor Island Resort and help us redefine quality hospitality.