PM Sous Chef

Job Overview

PM Sous Chef

The Bristol Hotel | Bristol, Virginia

Position Summary

The PM Sous Chef is a key member of the culinary leadership team and is responsible for overseeing evening kitchen operations, ensuring consistent execution of food quality and service standards, and developing and supporting the culinary team.

Working closely with the Executive Sous Chef and Executive Chef/Food & Beverage Director, the PM Sous Chef will provide leadership during dinner service, oversee PM production and closing operations, and assist with purchasing, inventory, banquet execution, training, and daily kitchen administration.

The ideal candidate is a hands-on culinary leader who can balance strong cooking skills with effective team leadership, organization, communication, and accountability. This position is an important part of the hotel's culinary leadership structure and offers an opportunity for continued professional growth within the Food & Beverage department.

Essential Responsibilities:

Kitchen Operations & Service

• Lead PM kitchen operations and provide direction to culinary team members throughout the shift.
• Ensure consistent execution of recipes, presentation standards, portion controls, and food quality.
• Maintain a strong presence during dinner service and effectively manage service flow.
• Monitor ticket times, production levels, and product availability.
• Identify and address operational issues before they negatively impact service or the guest experience.
• Ensure proper food handling, sanitation, cleanliness, and organization throughout the shift.
• Oversee proper kitchen closing procedures and ensure the kitchen is prepared for the following day's operations.
• Maintain a clean, organized, safe, and professional work environment.

Team Leadership & Development

• Supervise, coach, and develop PM culinary team members.
• Provide direction and accountability to line cooks, prep cooks, and other culinary employees.
• Assist with training new culinary employees and ensuring they understand recipes, procedures, sanitation standards, and service expectations.
• Promote teamwork, professionalism, and a positive work environment.
• Provide feedback to the Executive Sous Chef regarding employee performance, training needs, and staffing concerns.
• Lead by example through professionalism, work ethic, culinary knowledge, and communication.

Purchasing, Inventory & Cost Control

• Assist the Executive Sous Chef with daily and weekly food ordering.
• Maintain awareness of product levels and communicate ordering needs proactively.
• Assist with receiving, storage, organization, and rotation of food products.
• Participate in regular inventory counts and help maintain inventory accuracy.
• Monitor product utilization, waste, and portion control.
• Follow established purchasing, receiving, storage, and food-cost procedures.
• Communicate shortages, quality concerns, and product inconsistencies to culinary leadership.

Banquets & Events

• Assist with preparation and execution of banquet and catered events.
• Support the Executive Sous Chef with banquet production as needed.
• Ensure banquet food is prepared, presented, and executed according to established standards and event requirements.
• Assist with coordinating production timelines between banquet and outlet operations.
• Maintain flexibility to support high-volume events, festivals, and other special programming.

Communication & Administration

• Communicate effectively with the Executive Sous Chef, AM Sous Chef, FOH leadership, and other members of management.
• Maintain clear communication regarding production needs, staffing, inventory, maintenance, and upcoming events.
• Participate in regular culinary leadership meetings.
• Assist with production planning and preparation lists.
• Follow and reinforce established culinary SOPs and operating standards.
• Communicate equipment or facility issues promptly to appropriate leadership and Engineering.
• Support implementation of new menus, recipes, procedures, and operational initiatives.

Qualifications

Required:

• Previous professional kitchen experience in a high-volume restaurant, hotel, resort, or comparable foodservice operation.
• Demonstrated ability to lead a culinary team during service.
• Strong understanding of food preparation, cooking techniques, sanitation, and kitchen operations.
• Ability to work effectively in a fast-paced environment while maintaining organization and composure.
• Strong communication and leadership skills.
• Ability to work evenings, weekends, holidays, and during high-volume events as required.

Preferred:

• Previous Sous Chef or culinary supervisory experience.
• Hotel, banquet, or multi-outlet culinary experience.
• Experience with food ordering and inventory management.
• Experience with recipe costing, food cost control, or production planning.
• Culinary degree or formal culinary training.

Leadership Expectations

The PM Sous Chef is expected to operate as a member of the culinary leadership team rather than solely as a senior line cook.

Successful performance in this role will require the ability to:

• Take ownership of the PM operation.
• Make sound operational decisions independently.
• Hold team members accountable to established standards.
• Anticipate production and service needs.
• Develop less-experienced culinary employees.
• Work collaboratively with other members of the culinary and Food & Beverage leadership teams.
• Maintain high standards even during periods of high volume or staffing challenges.
• Step into a leadership role during the absence of the Executive Sous Chef.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to work in a commercial kitchen environment with exposure to heat, cold, steam, and kitchen equipment.
• Ability to lift and carry food products, equipment, and supplies as required.
• Ability to bend, reach, lift, and move throughout the kitchen and storage areas.
• Ability to safely perform the physical requirements of a professional culinary environment.

Schedule

This is a primarily PM/evening leadership position. The schedule will include evenings, weekends, holidays, and additional hours as necessary to support banquet events and business demands.

About the Opportunity

The PM Sous Chef will join a growing culinary leadership team at The Bristol Hotel and will play an important role in strengthening the hotel's culinary operations.

This position provides an opportunity for an experienced culinary professional to take the next step in leadership, develop their management skills, and contribute to the continued growth of the hotel's restaurant, banquet, and event operations.

We are looking for someone who wants to be part of a leadership team, takes pride in their work, and is motivated to grow with the operation.

Pay: $47,000.00 - $50,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person