The Sous Chef will plan, prep, set up, and provide quality service in all areas of food production. Some areas of food production under the Sous Chef include menu item presentation and consistency and may create unique specials for catered hotel events. The Sous Chef will work directly with the Executive Chef to assist in hiring, ensure training and monitoring of front line culinary associates and rewarding associates on a daily basis. The Sous Chef is also responsible for implementing and carrying out organizational policies, procedures, and applicable laws ensuring quality and presentation specifications set by the Executive Chef. The Sous Chef will also assist the Executive Chef in addressing complaints and resolving problems.
A 2ear Culinary Degree is required. A minimum of five years of experience in a culinary position required; hotel experience preferred and a la carte experience a plus. Ability to manage multiple priorities in a fast-paced environment.