THE TEAM You will join the Culinary team and report to the Executive Chef, with a dotted-line relationship to the Executive Sous Chef. You will lead and support Tournants, Commis and Kitchen Runners while collaborating with culinary leaders, Purchasing, Receiving and Food & Beverage partners to deliver consistent, high-quality cuisine and efficient daily kitchen operations. YOUR ROLE As Sous Chef, you will support the overall success of daily kitchen operations by combining hands-on culinary execution with team leadership. You will supervise production and service, uphold food quality and presentation standards, guide and develop associates, maintain sanitation and food-safety compliance, and help manage labor and operating costs. A food-panel tasting or equivalent practical interview process is required for this role. HOW YOU'LL MAKE THE PLACE * Lead assigned kitchen shifts while personally preparing and cooking menu items for regular service, special guests and functions in accordance with established specifications. * Support menu and product development, presentation standards, decorative food displays and creative culinary contributions while recognizing superior quality, flavor and presentation. * Estimate and communicate production needs, verify the quality of raw and cooked products, maintain proper food temperatures and ensure purchasing, receiving and storage standards are followed. * Ensure compliance with food-handling, sanitation, safety and applicable local, state and federal requirements, including Health Department and OSHA standards. * Lead, train and develop culinary associates by setting clear expectations, encouraging collaboration, recognizing strong performance and supporting recruitment, counseling and talent-development processes. * Create exceptional guest experiences, gather feedback, resolve concerns professionally and empower associates to provide service that supports guest satisfaction and retention. * Prepare effective schedules using labor-management tools, track time and attendance, monitor payroll and expenditures, and support department performance, budget and team goals. * Maintain service-ready equipment and work areas, report malfunctions, participate in operational meetings and model Rosewood culture, integrity, grooming and brand standards. COULD THIS BE YOU? * You have at least six years of overall culinary experience, including at least two years as a Sous Chef or Junior Sous Chef in a five-star luxury or ultra-luxury hotel or restaurant. * You hold a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related discipline. * You have a valid New York City Food Protection Certificate or equivalent food-safety certification; New York City certification is required by local law. * You bring strong hands-on culinary experience and can work confidently with a wide range of food products, ingredients and commercial kitchen equipment. * You are a clear and collaborative leader who remains calm under pressure, uses sound judgment, communicates expectations effectively and works with limited supervision. * You are detail-oriented, resourceful, creative and flexible, with the ability to perform common culinary measurements and calculations involving weight, volume and cost. * You communicate clearly in English, with additional language fluency preferred, and maintain confidentiality of guest and hotel information. * You can meet the physical and scheduling requirements of the role, including working extended shifts in busy kitchen conditions, transporting up to 50 pounds and performing varied movements throughout the workday. OUR BENEFITS As part of our team, you'll enjoy a thoughtfully designed benefits package that supports your wellbeing, professional growth, and life beyond work. This includes medical coverage, retirement benefits, paid time off, complimentary room nights, learning and development opportunities, global career opportunities, and industry-leading paid parental leave supporting eligible associates across all paths to parenthood. Salary Range : $80,000 - $90,000