Chef

Overview

The Sous Chef will plan, prep, set up, and provide quality service in all areas of food production. Responsibilities 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.

Responsibilities

• Plan, prep, and set up food production areas to ensure quality service
• Maintain menu item presentation and consistency; create or suggest unique specials for catered hotel events
• Collaborate with the Executive Chef on hiring, training, monitoring, and rewarding front line culinary associates
• Implement and uphold organizational policies, procedures, and applicable laws
• Ensure quality and presentation specifications set by the Executive Chef
• Assist the Executive Chef in addressing complaints and resolving problems

Qualifications

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