Sous Chef

Role Overview

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation.

What You Will Do

Coordinate and monitor all phases of Loss Prevention in kitchen areas, prepare and submit required reports, monitor quality of all food product and presentation, oversee all aspects of the daily operation of the kitchen and food production areas.

Why It Might Be a Fit

Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations, and be able to multitask and prioritize departmental functions to meet deadlines.

Requirements

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field
• Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
• Ability to multitask and prioritize departmental functions to meet deadlines

Benefits

• Competitive salary
• Benefits package
• Opportunities for career advancement