The Sous Chef contributes to the success of the Buffet and restaurants through the direction and guidance of the restaurant operations to ensure a positive guest experience and company profitability.

· His/her responsibility is to direct the operation of the restaurants, attain objectives and highest standards of food quality, service, cleanliness, and safety.

· Exhibit good knowledge of food cost.

· Ensure food items are prepared according to company standards of quality and within specified time lines.

· Maintain food storage, receiving, rotating and stocking.

· Assists Chef in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees.

· Supervise kitchen personnel under the direction of the Chef.