Sous Chef

Duties & Responsibilities:

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

Skills & Requirements

• Associate degree in a related field or culinary degree preferred. A combination of education and experience may be considered.
• Must possess a minimum of 5 years related experience.
• Previous supervisory experience preferred.
• Must be able to speak and understand English; continuous communication 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