Sous Chef, The Department at Hudson's

Key Responsibilities

• Lead execution of banquet, plated, buffet, reception, and activation-style culinary events.
• Execute BEOs, production schedules, timelines, and event specifications with precision.
• Direct culinary teams during event setup, service, breakdown, and post-event recovery.
• Conduct pre-shift meetings to review menu details, timelines, dietary restrictions, and service expectations.
• Ensure food is presented consistently and according to Department at Hudson’s standards.
• Maintain communication with Event Managers, FOH teams, Sales, and Operations throughout service.
• Support chef-attended stations and interactive guest experiences.

• Assist in daily food production during periods without scheduled events.
• Manage prep schedules and ensure recipes are followed exactly for consistency and yield.
• Monitor labor deployment and productivity throughout shifts.
• Maintain recipe standards, portion controls, and execution procedures.
• Train, coach, and develop cooks, prep cooks, and culinary leads.
• Participate in menu testing, seasonal menu development, and production improvements.
• Assist with ordering, receiving, inventory, and product rotation.

• Lead and motivate culinary staff through professional coaching and accountability.
• Assign work priorities and ensure tasks are completed to standard and on time.
• Monitor attendance, punctuality, appearance, and workplace professionalism.
• Assist with onboarding and performance evaluations.
• Build a culture of teamwork, urgency, and hospitality.

• Enforce all food safety and sanitation procedures.
• Ensure temperature logs, labeling, dating, and storage procedures are maintained.
• Conduct line checks and quality audits.
• Maintain readiness for health inspections and internal audits.
• Support HACCP and Department SOP compliance.

• Review BEOs and identify operational risks or missing information.
• Forecast labor and production requirements.
• Assist with scheduling and staffing recommendations.
• Maintain accurate production records and prep sheets.
• Participate in culinary meetings and operational planning.

Skills, Knowledge & Expertise

• 3–5+ years of Sous Chef or high-volume culinary leadership experience.
• Banquet, hotel, luxury venue, or event culinary experience preferred.
• Strong understanding of large-scale production and plated execution.
• Experience managing multiple simultaneous events.
• Knowledge of food cost controls and inventory practices.
• Ability to read and execute BEOs and production documents.
• ServSafe Manager Certification required.
• Culinary degree preferred but not required with equivalent experience.

• Ability to stand for extended periods.
• Ability to lift and move up to 50 lbs.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Flexible schedule including mornings, evenings, weekends, holidays, and special events.

• Event execution accuracy and guest satisfaction.
• Food quality and consistency.
• Labor efficiency and production readiness.
• Team engagement and retention.
• Sanitation and safety compliance.
• Ability to execute events on schedule with minimal operational disruptions.