SousChef

Duties& Responsibilities:

• Leads kitchen staff in completing daily culinary operationsgoals for assigned shifts.
• Maintains working knowledge of all areas of kitchenoperations including preparation techniques and equipment utilization.
• Ensures efficiency and accurate performance standards aremet by maintaining communication with all work areas to verify paperwork andinventory controls.
• Consistently maintains professional rapport and discretionin communicating with other departments as required by procedure.
• Takes responsibility for ensuring that employees aretrained and oriented in kitchen operations and monitors workflow to facilitateefficient training, break and shift schedules.
• Is always willing to assist F&B employees at designatedoutlet locations as needed.
• Regularly monitors the inventory of the kitchen suppliesand orders supplies as needed. Always completes and signs for all stockrequisitions and continually monitors inventory costs against budget.

Skills& Requirements

• Associate degree in a related field or culinary degreepreferred. A combination of education and experience may beconsidered.
• Must possess a minimum of 5 years relatedexperience.
• Previous supervisory experience preferred.
• Must be able to speak and understand English; continuouscommunication with a degree of professionalism and accuracy.
• Must be able to work a flexible schedule to include nights,holidays and weekends.
• Must possess a current Food Manager Safety card