Sous Chef

Sous Chef

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. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities include working with other F&B managers, keeping the immediate supervisor informed, coordinating loss prevention, preparing and submitting reports, monitoring food quality, overseeing kitchen operations, responding to guest complaints, ensuring compliance with SOP's and sanitation laws, conducting staff performance reviews, understanding and implementing corporate promotions, and more.

Qualifications include at least 4 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience, knowledge of F&B preparation techniques, health department rules, liquor laws, and the ability to effectively communicate, multitask, prioritize, and handle problems.

Benefits include medical, dental, and vision insurance, life insurance, disability insurance, 401(k) Retirement Plan with employer matching contributions, paid holidays, paid vacation, paid sick leave, employee assistance program, educational opportunities, and more. Specific benefits vary by location.