The Renaissance Baltimore Harborplace Hotel is seeking a Sous Chef to support the Executive Chef in overseeing daily kitchen operations. This role includes supervising kitchen staff, managing food preparation, monitoring inventory, and ensuring compliance with food quality and sanitation standards. The Sous Chef may also lead the kitchen in the absence of the Executive Chef. Additional responsibilities include assisting with menu development, training and scheduling staff, ordering supplies, and maintaining high standards of food safety, presentation, and overall kitchen organization. Responsibilities: • Kitchen Supervision: Directs cooks, manages stations, and ensures smooth workflow during service. • Staff Management: Trains, schedules, motivates, and disciplines kitchen staff, often handling hiring input. • Menu Development: Assists the Executive Chef with menu design, recipe creation, and pricing. • Food Preparation: Cooks dishes, steps in at any station, and ensures consistent quality and presentation. • Inventory & Ordering: Tracks stock, orders supplies, manages vendors, and controls food costs. • Operations & Safety: Maintains cleanliness, ensures equipment works, and enforces health/safety regulations. Qualifications: • Strong cooking skills, knowledge of various cuisines, and the ability to create dishes. • Ability to lead, delegate, and communicate effectively under pressure. • Multitasking, time management, problem-solving, and attention to detail. • Ability to stand for long hours, lift, and work in a fast-paced environment. Compensation: $60,000 - $70,000 yearly

• Kitchen Supervision: Directs cooks, manages stations, and ensures smooth workflow during service. • Staff Management: Trains, schedules, motivates, and disciplines kitchen staff, often handling hiring input. • Menu Development: Assists the Executive Chef with menu design, recipe creation, and pricing. • Food Preparation: Cooks dishes, steps in at any station, and ensures consistent quality and presentation. • Inventory & Ordering: Tracks stock, orders supplies, manages vendors, and controls food costs. • Operations & Safety: Maintains cleanliness, ensures equipment works, and enforces health/safety regulations.