The Assistant Sous Chef acts as the second-in-command, supporting the Executive Chef by managing daily kitchen operations, supervising staff, and ensuring food quality. Key duties include training personnel, controlling inventory/costs, and acting as lead in the chef’s absence, demanding strong leadership, culinary expertise, and sanitation knowledge.
Compensation:
$50,000 - $60,000 yearly
Responsibilities:-
Kitchen Leadership: Supervises, coaches, and schedules daily culinary staff to maintain productivity and high standards.
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Operational Support: Acts as the primary deputy to the Executive Chef, managing kitchen operations in their absence.
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Food Preparation & Quality Control: Oversees food production, ensuring dishes meet recipe, presentation, and sanitation standards.
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Inventory & Cost Management: Manages ingredient inventory, handles ordering, and helps control food and labor costs.
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Training & Compliance: Trains new staff and ensures compliance with health, safety, and hygiene regulations.
Qualifications:-
Experience: requires 3–5 years of culinary experience, often in a high-volume environment.
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Education: Culinary arts degree or equivalent professional training is highly valued.
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Technical Skills: Advanced culinary skills, including proficiency in multiple stations (hot/cold).
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Soft Skills: Strong interpersonal, communication, and leadership skills are essential for leading the team.
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Physical Stamina: Ability to stand for long periods and work in high-pressure, hot environments.
About Company
The newly renovated Sheraton Baltimore North Hotel sits in the heart of Towson’s bustling business district, offering unmatched convenience to nearby corporate offices, universities, medical centers, and popular destinations such as Baltimore’s Inner Harbor. Following a comprehensive and modern renovation, the hotel now features 282 fully renovated guest rooms designed with comfort and functionality in mind.
