Sous Chef

1w1 week ago

Concord Hospitality

Little Rock, US · Full-time · $60,000 – $65,000

About this role

Concord Hospitality seeks a skilled and motivated Sous Chef to lead the kitchen team and deliver exceptional culinary experiences. This role maintains high food quality, trains and mentors staff, and ensures smooth kitchen operations while upholding Concord’s standards and values.

Train kitchen associates on job duties, plate presentation, and culinary processes. Develop schedules, direct staff, and maintain open communication between management and associates. Address kitchen issues proactively and participate in departmental meetings, inventory management, and MOD programs.

Inspire greatness in the team, encourage members to reach full potential, and create a Great Place to Work for all. Lead with integrity, transparency, respect, and professionalism while caring for team and families. Supervise staff in the Executive Chef's absence.

Benefits include comprehensive medical, dental, vision, life, and disability insurance, plus 401(k) with company match. Enjoy tuition assistance, discounted hotel stays, extensive training, career development, and performance-based bonus eligibility. Grow in a supportive workplace built on Quality, Integrity, Community, Profitability, and Fun.

Requirements

Previous kitchen leadership experience preferred
Strong culinary skills and knowledge of food preparation, plating, and kitchen operations
Proven ability to train, motivate, and manage a team
Excellent communication, organizational, and problem-solving skills
Professionalism, integrity, and pride in delivering high-quality culinary experiences

Responsibilities

Train and mentor kitchen associates on job duties, plate presentation, and all culinary processes
Develop schedules, direct staff, and maintain open communication between management and associates
Provide tools and equipment for associates to perform their roles effectively
Address and resolve kitchen issues proactively
Participate in departmental meetings, inventory management, and MOD programs
Ensure all food served meets quality standards and is prepared according to recipe in a timely manner
Supervise kitchen staff, utility, and sanitation associates as needed in the absence of the Executive Chef
Maintain accurate records of recipes, production logs, and payroll submissions