Sous Chef

The Sous Chef plays a vital role in managing the culinary department while collaborating closely
with the Executive Chef to create, implement, and uphold quality standards. In the absence of
the Executive Chef, the Sous Chef will oversee the entire kitchen operation. This position
requires monitoring daily functions within the culinary team to ensure a positive guest
experience.

Key Responsibilities

Culinary Operations

• Supervise the preparation and cooking of various food items.
• Ensure compliance with prescribed recipes and specifications for all food items, including buffet and a la carte menus.
• Plan and manage food quantities and plating requirements for various operations (e.g.,restaurant, banquet).
• Monitor food production, ordering, cost, and quality on a daily basis.
• Ensure proper safety and sanitation of all kitchen facilities and equipment, adhering toHACCP, OSHA, and Health Department regulations.

Team Leadership

• Manage hourly kitchen employees through scheduling, payroll, training, coaching,evaluating, and hiring.
• Lead and coach the culinary team to achieve exceptional guest service and employee
• satisfaction.
• Foster a collaborative environment, encouraging mutual trust and respect among team
• members.
• Serve as a role model by demonstrating appropriate behaviors and expectations.
• Ensure employees are cross trained to support successful daily operations.

Customer Service Excellence

• Set a positive example for guest relations and emphasize guest satisfaction during
• departmental meetings.
• Empower employees to provide excellent customer service and interact with guests to
• gather feedback on product quality and service levels.
• Assist in planning, coordinating, and implementing special events and holiday functions.

Qualifications

•  In-depth knowledge of all kitchen operations.
• Strong leadership, communication, organization, and relationship skills.
• Experience in training, basic financial management, and customer service.
• Proficient in general computer knowledge.
• A genuine desire to exceed guest expectations in a fast-paced environment.
• Ability to produce consistent quality products in a timely manner.
• Culinary education and/or on-the-job training; hotel experience preferred.
• Flexibility to work shifts including nights, weekends, and holidays.

Additional Responsibilities

• Prepare and cook foods of all types for regular service and special functions.
• Check the quality of raw and cooked food products to ensure standards are met.
• Communicate production needs to key personnel and produce production prep lists.
• Assist in estimating daily restaurant production needs and developing daily and seasonal
• menu items.
• Conduct daily line-up and assist the Executive Chef in their absence.

As a Sous Chef, you will be integral to the culinary team, ensuring outstanding culinary
experiences, guest satisfaction, and financial profitability. Your leadership and culinary expertise
will contribute significantly to the success of our kitchen operations.