Posted: May 24, 2021

Sous Chef

Salary: Hourly
Application Deadline: N/A
Position:              Sous Chef
Department:      Food & Beverage
Supervisor:         Executive Chef, Director of Food & Beverage, General Manager
Position Overview: The Sous Chef is responsible to assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration.
  • 3+ years’ experience in a professional high volume up-scale kitchen and fast paced environment
  • Culinary Certificate or Degree by an accredited culinary agency preferred
  • Solid knowledge of current food trends and ethnic style cooking
  • Certification in food handlers manager program.
  • Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and have the ability to work a varied schedule that includes nights, weekends and holidays.
  • Professional appearance and manner, good character to work in a fast-paced team
  • Exert physical effort in lifting/transporting at least 50 pounds
  • Able to work extended periods of time standing up
  • Push/pull carts and other equipment up to 100 pounds.
  • Endure various physical movements throughout the work areas.
  • Satisfactorily communicate with guests, management and co-workers to their understanding.
  • Interacts with guests and associates to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • To be aware of all financial budgets and goals.
  • Utilizing forecasts to schedule proper levels of staffing while adhering to labor standards guidelines.
  • Review/maintain daily payroll report/records, ensures labor costs conform t