Sous Chef

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“Heartist®” describes both our culture and who we are. Everything we do comes from the heart, and we’re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!

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Life in Pullman

At Pullman, you’ll find social, stylish, and game-changing ways to unleash your athletic energy. Our hotels act as living canvases, designing creative environments shaped around you.

New experiences, new acquaintances, new ideas... discover the world of Pullman.

OUR WORLD IS YOUR PLAYGROUND!

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and culinary activities.

• Supervise and coordinate the kitchen team during food preparation and service.

• Ensure dishes are prepared and presented to hotel standards.

• Monitor kitchen operations to maintain food quality, freshness, and consistency.

• Train, mentor, and develop junior kitchen staff.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Manage kitchen inventory and food cost control.

• Participate in menu development and costings.

• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.

• Ensure a clean, organized, and efficient kitchen workspace.

• Address and resolve any kitchen or food-related issues promptly.

• Stay updated with culinary trends and new techniques.

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.

• Strong leadership and communication skills.

• Excellent organizational and time-management abilities.

• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).

• Ability to work under pressure and handle multiple tasks.

• Passion for high-quality cuisine and customer satisfaction.

• Flexibility to work shifts, including weekends and holidays.