Sous Chef

The Sous Chef possesses complete knowledge of all procedures related to the job and maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes and sauces, preparing when required. This role includes direct supervision of line cooks across all property kitchens. Ensures the highest standard of quality in food preparation at all times.

Coordinates training of all team members in proper performance of job duties and assigns duties to cooks as necessary. Orders and prepares proper levels of food, ensuring items are properly rotated. Tracks kitchen inventory to maintain appropriate quantity and quality of product.

Responsible for direct supervision of kitchen team members during assigned shifts, ensuring cooks perform duties per company guidelines. Treats all guests promptly, professionally, and courteously while handling complaints in a prompt manner. Upholds standards by setting examples with appearance and work ethic, treating team members fairly and consistently.

Maintains a clean and sanitary kitchen, constantly aware of safety and accident prevention. Ensures thorough communication between shifts and with front of house supervisors. Assists Banquet Chef with supervision and administration, remaining accessible 24 hours for any concerns.