Raines Company
Join Raines Company as a
Sous Chef
and elevate your culinary career with us.
Established in 1988 as a family‑owned business, Raines has grown into a fully integrated development, management, and investment company that operates some of the world’s leading hotel brands and boutique hotels.
Position Summary The Sous Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable food and beverage operations and high quality products and service levels.
Essential Job Functions
Assists the Executive Chef in meeting and exceeding the company’s budget and ensuring all kitchen staff are trained to the highest standards.
Holds and maintains applicable certification requirements for the position, including Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications.
Controls food and labor costs while consistently providing high quality menu items and maximizing guest satisfaction.
Orders food as required to maintain appropriate stock according to sales levels.
Returns sub‑standard food appropriately to suppliers and obtains credits.
Checks all deliveries for accuracy, including quantities and pricing.
Controls waste and records discards/spoilage.
Uses company‑wide tools, systems, and applications without exception.
Ensures staff food policy is followed and no unauthorized food leaves the kitchen.
Follows stock rotation procedures.
Maintains composure and objectivity in stressful, high‑pressure situations.
Handles workplace problems by anticipating, preventing, identifying, and solving issues as necessary.
Listens to, understands, clarifies, and resolves concerns raised by co‑workers and guests.
Interprets financial information and data accurately.
Stays knowledgeable about local competition and industry trends.
Organizes, directs, supervises, and assists in the preparation and service of all food based on standardized recipes for all outlets.
Ensures cleanliness, sanitation, and safety in kitchens, service stations, work areas, and storage areas while minimizing waste and maximizing cost/production ratio.
Plans meals and service, directing and guiding kitchen staff with various assignments such as pricing and banquets.
Provides oversight of kitchen staff, outlets, banquet food, display merchandising, and operation of the department as required.
Experience and Education
Prior Sous Chef or Lead Cook experience.
Culinary training and experience.
Kitchen proficiency and supervisory experience.
Certifications required by Federal, State, or Local agencies, including ServSafe Certification.
Proficiency in Microsoft 365 or similar computer applications.
Minimum high school diploma, GED, or equivalent.
Culinary Arts degree or diploma preferred.
Equal Opportunity Employer Raines is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, genetic information, or any other protected characteristic as outlined by federal, state, or local laws.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Pre‑employment background check required.
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Sous Chef
and elevate your culinary career with us.
Established in 1988 as a family‑owned business, Raines has grown into a fully integrated development, management, and investment company that operates some of the world’s leading hotel brands and boutique hotels.
Position Summary The Sous Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable food and beverage operations and high quality products and service levels.
Essential Job Functions
Assists the Executive Chef in meeting and exceeding the company’s budget and ensuring all kitchen staff are trained to the highest standards.
Holds and maintains applicable certification requirements for the position, including Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications.
Controls food and labor costs while consistently providing high quality menu items and maximizing guest satisfaction.
Orders food as required to maintain appropriate stock according to sales levels.
Returns sub‑standard food appropriately to suppliers and obtains credits.
Checks all deliveries for accuracy, including quantities and pricing.
Controls waste and records discards/spoilage.
Uses company‑wide tools, systems, and applications without exception.
Ensures staff food policy is followed and no unauthorized food leaves the kitchen.
Follows stock rotation procedures.
Maintains composure and objectivity in stressful, high‑pressure situations.
Handles workplace problems by anticipating, preventing, identifying, and solving issues as necessary.
Listens to, understands, clarifies, and resolves concerns raised by co‑workers and guests.
Interprets financial information and data accurately.
Stays knowledgeable about local competition and industry trends.
Organizes, directs, supervises, and assists in the preparation and service of all food based on standardized recipes for all outlets.
Ensures cleanliness, sanitation, and safety in kitchens, service stations, work areas, and storage areas while minimizing waste and maximizing cost/production ratio.
Plans meals and service, directing and guiding kitchen staff with various assignments such as pricing and banquets.
Provides oversight of kitchen staff, outlets, banquet food, display merchandising, and operation of the department as required.
Experience and Education
Prior Sous Chef or Lead Cook experience.
Culinary training and experience.
Kitchen proficiency and supervisory experience.
Certifications required by Federal, State, or Local agencies, including ServSafe Certification.
Proficiency in Microsoft 365 or similar computer applications.
Minimum high school diploma, GED, or equivalent.
Culinary Arts degree or diploma preferred.
Equal Opportunity Employer Raines is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability, genetic information, or any other protected characteristic as outlined by federal, state, or local laws.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Pre‑employment background check required.
#J-18808-Ljbffr