Sous Chef (Full-Time) | Smith Tower

Sous Chef | Smith Tower
Let’s start off with the most important part – what’s in it for you:

The Perks
*Eligibility of perks is dependent upon job status
• Hourly Wage: $30 – 34/hour DOE
• Parking Allowance
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
• Incentive Eligible
Our Commitment to you:
“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.
Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.
Sous Chef
The Sous Chef provides hands-on leadership for the daily culinary operations at Smith Tower, overseeing food production, kitchen operations, and Back of House team performance in support of the Observatory Bar and private events. This role is responsible for maintaining exceptional quality, consistency, sanitation, and operational excellence while partnering with the Operations Manager to deliver innovative culinary offerings and memorable guest experiences.

What’s you’ll do:
THE BRASS TACKS

• Manages and leads the day-to-day culinary operations of the kitchen, managing the lead cook and line cooks, ensuring efficient execution and presentation of all food services for the Observatory Bar, private events, and catering.
• Collaborate with the Operations Manager to develop, refine, and execute seasonal menus and food offerings for the Observatory Bar, including catering and special events for up to 200 guests.
• Develops, implements, and maintains kitchen procedures (SOPs) that ensure operational efficiency, consistency, and adherence to established culinary standards.
• Maintains the highest standards of food quality, presentation, preparation, sanitation, and food safety while ensuring compliance with all local, state, and company regulations.
• Ensure timely, professional, and courteous execution of all food services to support an exceptional guest and client experience.
• Responsible with the recruitment, onboarding, training, scheduling, coaching, performance management, and development of all Back of House team members.
• Provides positive, hands-on leadership that motivates, develops, and inspires the culinary team while fostering a collaborative and accountable work environment.
• Responsible for monitoring food cost, labor utilization, waste, and productivity, providing recommendations to improve operational efficiency and profitability.
• Conducts daily inspections of walk-in coolers, freezers, dry storage, prep areas, and kitchen workstations to ensure proper food rotation, cleanliness, organization, and sanitation.
• Responsible purchasing, receiving, inventory management/month end inventory counts, and product rotation to maintain accurate inventory levels and minimize waste.
• Responsible for all opening and closing kitchen procedures.
• Maintains all required health department standards and ensures the kitchen is always inspection ready.
• Performs other duties as assigned by management.

THE NITTY GRITTY
• Experience: Culinary arts degree or equivalent training, with at least 5+ years in the industry and 2+ years in a management role within a comparable environment.
• Communication Skills: Strong written and verbal communication skills to address sensitive inquiries and operational needs.
• Regulatory Knowledge: Proficiency in managing according to employment and industry-relevant laws.
• Problem-