Sous Chef

South Point Hotel is seeking a talented and experienced Sous Chef to join our dynamic culinary team. This is an exciting opportunity for a passionate culinary professional to support kitchen leadership, drive excellence in food quality, and contribute to creating exceptional dining experiences for our guests.

The Sous Chef plays a pivotal leadership role in delivering world-class culinary experiences that reflect our commitment to quality, creativity, and genuine care.   The Sous Chef assists the Head Chef in managing daily operations, supervising staff, and maintaining high culinary standards, while supporting menu development, ensuring efficient kitchen operations, upholding health and safety compliance, and contributing to cost control.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations to ensure quality and timely service
• Collaborate on menu development, including seasonal offerings and specials
• Supervise, train, and mentor kitchen staff to support performance and growth
• Ensure consistency in food preparation, presentation, and taste
• Maintain high standards of cleanliness, food safety, and hygiene
• Monitor inventory, control food costs, and minimize waste
• Coordinate kitchen operations during peak service periods
• Support recruitment, training, scheduling, and performance management of kitchen staff
• Ensure compliance with all health and safety regulations, including HACCP standards
• Foster effective communication between kitchen and front-of-house teams
• Assist with special events, promotions, and large group functions
• Monitor guest feedback and resolve issues to enhance the dining experience
• Participate in budgeting, cost control, and financial performance monitoring
• Develop and implement standard operating procedures and kitchen systems

Qualifications & Experience

• 4 years’ proven experience in a similar role within a hotel or restaurant environment
• Strong leadership and team management skills
• Excellent knowledge of food preparation, kitchen operations, and food safety standards
• Experience with inventory management and cost control
• Ability to work in a fast-paced environment and manage multiple priorities
• Culinary certification or relevant qualification is an asset