Sous Chef

KWPM

As a team member of KW PROPERTY MANAGEMENT & CONSULTING, you are expected to understand and support the mission statement of the company and practice our GREAT values every day. These values include but are not limited to greeting and smiling; showing respect with name recognition and eye contact; accepting the empowerment to exceed everyone's expectations and showing enthusiasm for your position and duties; being accountable to show a positive attitude and accountable for your actions; and be trustworthy in your duties and transparent in everything you do. These are our GREAT values and part of your work practices and expected as part of your daily activities while working at KW Property Management and Consulting.

Duties and Essential Functions

- Operational Leadership: Spearhead kitchen and back-of-house operations with authority, maintaining absolute control over service flow and ensuring all dishes are executed safely, precisely, and efficiently during peak volume.

- Rigorous Compliance: Enforce uncompromising standards for health, safety, and hygiene codes, leveraging years of kitchen experience to preemptively identify hazards and maintain flawless regulatory compliance.

- Culinary Innovation & Cost Control: Partner with the Chef to design, test, and adapt seasonal menus and daily specials based on emerging food trends, patron preferences, and strict food cost margins.

- Inventory & Supply Chain Mastery: Exercise sharp operational oversight over stocking, ordering, and purchasing, balancing the demand for peak ingredient freshness with aggressive waste and spoilage minimization.

- Staff Development & Discipline: Act as a strong mentor and disciplinarian, actively training line staff, instilling professional kitchen standards, and enforcing reliable, structured work schedules.

- Executive Collaboration: Serve as the Chefs trusted second-in-command, collaborating seamlessly on recipe development and executing executive directives with precision.

- Adaptive Execution: Rapidly pivot and execute other operational duties as assigned with the grit and flexibility required in a fast-paced hospitality environment.

Supervisory Responsibility :
This position assists in managing all employees of the department and is responsible for the performance management and hiring of the employees.

Work Environment:
This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.

Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 30 pounds. There is substantial repetitive motion of the wrists, hands and fingers.

Position Type and Expected Hours of Work:
This is a non-exempt position. The work schedule will likely change throughout the year to accommodate the business needs of the property.

Required Education and Experience

- High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.

- Minimum four years of cooking experience in a culinary leadership role preferred.

- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.

- ServSafe Food Handling Certification. Manager certification desired.

- Experience in a fast-paced kitchen environment.

- Background in catering large scale events.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.