Sous Chef

Position Overview

Sous chefs assist the Executive Chef to manage the daily operations of restaurants and kitchens. They assist with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good condition. Keeps stations clean and complies with food safety standards.

Responsibilities

• Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.
• Supervises daily shift operations and oversees production and preparation of culinary items.
• Opens and closes kitchen shifts and ensures completion of assigned duties.
• Maintains food handling and sanitation standards.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Assists with developing menus and promotions.
• Operates all department equipment as necessary and reports malfunctions.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Understands and implements Safety Standards.
• Develops cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
• Ensure all associates have proper supplies, equipment, and uniforms.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.

Requirements

• Team Up: Be Golden, Collaborate and Help Others Succeed.
• Own It: Be a role model, Embrace Responsibility and Keep Learning.
• Passionately Serve: Be Positive, Care Deeply and Create Memories.

This is a paid bi-weekly position, reporting to the Food & Beverage Director and Executive Chef, within the Operations department.