Renaissance Baltimore Harborplace Hotel is hiring a Sous Chef to assist the Executive Chef in managing daily kitchen operations. Responsibilities include supervising kitchen staff, overseeing food preparation, controlling inventory, and ensuring food quality and sanitation standards are met. The Sous Chef may assume leadership of the kitchen when the Executive Chef is unavailable. Additional duties include menu support, staff training, scheduling, supply ordering, and maintaining high standards for food safety and presentation. 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. • Culinary degree is ideal, but not required. 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.