Sous Chef

Reporting directly to the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for the efficient and effective operations of kitchen. Establishes leadership, direction and accountability for all direct reports in respective areas. Directs and manages direct reports to achieve budgetary, food quality and customer service expectations. Ensures comprehensive training and exposure in the expected areas of competency. Provides support and coverage during vacations or staffing gaps. 

• →Must be able to work independently.
• →Must be able to sit, stand or walk for long periods of time (4 hours).
• →Must be able to respond calmly and make rational decisions when handling employee conflicts.
• →Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
• →Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
• →Respond to visual and aural cues.
• →Must have the manual dexterity to operate a computer and other necessary office equipment.
• →Must be able to tolerate areas containing dust, loud noises and bright lights.
• →Must be able to work varied shifts, weekends and holidays as needed.
• →Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• →Ability to speak distinctly and persuasively.
• →Must be able to read, write, speak, and understand English. 

• Three or more years as a professional chef for a hotel, resort or chain concept restaurant.
• Experience will include high volume and high end venues.
• A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three year job equivalent required.
• College degree in Hotel Management or Culinary Arts a plus.
• Must have expert working knowledge and be highly proficient and skilled in the following: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures.
• Excellent verbal and written communication skills required.
• Proficient in Microsoft Office Suite.
• Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance.
• Must be extremely guest and team member focused.
• Professional appearance and team player required.
• Must be 21 years of age.

• None