The Sous Chef is responsible for planning and directing food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. He or she supervises the kitchen staff in their daily activities and motivates them to strive for culinary excellence. In addition, the Sous Chef helps manage the inventory of supplies and maintains safe and sanitary conditions for quality food production and service. This position has responsibilities for both a la carte and prepared foods. This person reports to the Executive Chef.

The ideal candidate for this position has a high school diploma or high school equivalency diploma and two years progressively responsible restaurant experience. Management or supervisory responsibilities are a plus. Fluent English speaking and written communication skills, good time management skills, and professional dress, speech, and behavior are all required for this position.

RESPONSIBILITIES:

• Oversees production of food according to sanitation and quality standards
• Establishes and maintains procedures and standards that ensure the health and safety of everyone
• Ensures that work areas are clean, and that equipment, tools, and supplies are properly stored
• Ensures compliance with all applicable federal and state laws and all company policies
• Manages and provides mentorship to staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc.
• Restocks food supplies and takes inventory when required
• Manages budget and finances
• Complies with and enforces all safety policies and procedures
• Enforces policies and procedures to minimize issues relating to safety, liability, internal and external theft, and property damage
• Follows all safety policies and procedures
• Answers alarms and investigates disturbances
• Monitors and authorizes entrance and departure of employees, hotel guests, visitors, and other persons
• Patrols the common areas, corridors, grounds, and parking garages as assigned
• Reports any criminal activity to the police

Qualifications:

• High school diploma or high school equivalency diploma required
• Two years of progressive and relevant experience
• Formal culinary training a plus
• Knowledge of FDA and USDA regulations regarding food practices and handling required
• Experience in supervising and managing staff
• Excellent communication skills, verbal and written
• Able to bend, kneel, squat, stand, and lift heavy objects as needed