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Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.
JOB SUMMARY
Find Your Rhythm in Our Kitchen!
At Kueros Restaurant, every dish tells a story, one built on history, culture, and the rhythm that moves through everything we do. We're not just plating food; we're setting the beat for an unforgettable guest experience, one course at a time. And we're looking for a Sous Chef who's ready to lead that rhythm with our team.
This is a key role in our Food & Beverage team. We need someone committed to excellence, who leads by example, and who brings the same energy to a slow Tuesday lunch as they do to a packed holiday weekend. If you're incredibly friendly, customer-centric, love to smile, and know how to have FUN while running a tight kitchen, this is the role for you.
Availability matters here. Hospitality doesn't run 9-to-5, and neither do we. This is a management role and requires flexibility to cover dynamic operational needs across AM and PM shifts, including weekends and holidays. If you thrive on variety and energy, you'll feel right at home.
ESSENTIAL JOB FUNCTIONS
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
• Expedite peak meal periods by maintaining a "hands on" approach.
• Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
• Assures timely set up, schedules well trained cooks in all areas in proper uniform.
• Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
• Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
• Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
• Assist in the achievement of departmental objectives and goals.
• Works within monthly set food cost budget, adjust food requisitions and controls waste.
• Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;
• Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;
• Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
• Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;
• Personally respond to food-related feedback and ensure proper processes and reports are produced
• Ensure that all kitchen equipment is in good working order and is properly maintained;
• Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees

KNOWLEDGE, SKILLS & ABILITIES

• Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry. Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
• Experienced in high volume restaurant and banquet event operations
• Proven leadership and managerial skills supporting an environment of colleague growth and development
• Capable of managing service recovery and conflict resolution effectively
• Current on all culinary trends and active in the furthering of his/her own culinary development
• Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals;
• Computer literate, capable of working with schedules, payroll, purchasing and inventory

PHYSICAL DEMANDS

• Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
• Frequent twisting, bending, stooping, reaching, standing, walking,
• Frequent talking, hearing, seeing and smiling.

Benefits

• Health insurance at hire date
• 401(k) at one year of service
• Free Parking and meals daily
• Disability insurance
• Employee assistance program
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.