2026 April-October Seasonal Sous Chef

Department: Food and Beverage Reports to: Chef/Kitchen Manager Summary: A hands‑on working supervisory position that supports and assists the chef/kitchen manager by ensuring a profitable and efficient kitchen operation. The role supervises staff, ensures quality, assists with training, and coordinates activities of workers in food preparation, kitchen line and banquet cooking, as well as food and supplies ordering, storage and rotation. Specific Job Knowledge, Skills and Abilities Must meet or exceed all Level 3 and 4 requirements. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good standard and interpersonal communication skills, both verbal and written. Exceptional organization, problem‑solving, and supervisory skills. Knowledge of food and beverage menus, food preparation and presentation. Ability to act independently with minimal or no supervision. Must possess basic computational ability. Must possess computer skills including, but not limited to, Microsoft Word and Excel. Working knowledge of federal, state and local laws regarding employment and DOL, food safety, occupational safety and liquor liability. Responsibilities As a working sous chef, this is a hands‑on position. Work either on the restaurant kitchen line, prep line or banquet kitchen line leading by example. Work a schedule prescribed by the chef/manager, including at least three nights per week and closing two nights per week. Responsible for all product preparation, line cooking or banquet cooking to company recipe, presentation, and quality standards. To uphold and abide by the company’s employment and management policies. Serve as a role model throughout the restaurant and property in terms of attitude, behavior and appearance. Help with the interview and hire process for prospective kitchen personnel. Help with kitchen orientation and participate in training all new kitchen employees. Complete accurate budgeted kitchen work schedules in the prescribed time frame that ensure the proper staffing levels for cook’s line, dish station, prep areas and banquet kitchen. Assure proper labor cost by budgeting and controlling labor cost daily through monitoring and adjusting staff levels as needed. Actively support and work to inspire staff on a shift‑to‑shift basis while coordinating their duties and productivity. Utilize proper on‑the‑spot and private, one‑on‑one coaching and counseling skills to develop supervisors and employees. Ensure all kitchen staff follows employee policies and procedures in behavior and attitude. Maintain a flow of information and utilize proper communication for all kitchen employees and managers. Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise, discussing with the chef any staff or management problems that may occur and helping solve them. Ensure a three‑strike discipline policy is followed as written with proper documentation. Do all necessary employee HR personnel forms timely and completely. Work daily to maintain a safe and accident‑free work environment. Work daily to maintain a healthy and harassment‑free work environment. Ensure par and prep sheets are followed and kept up to date for both restaurant menu production and banquet production. Ensure food invoices are coded properly and checked for price increases/decreases throughout the month. Perform food inventory process, taking opening, monthly and end‑of‑season physical inventories properly, timely and accurately. Help create new features with proper recipes to accent the menu with corporate approval. Actively work to control food cost by adhering to proper recipe portioning and controlling food waste. Assist and participate in planning banquet or special event menus, preparing and apportioning foods and utilizing food surpluses and leftovers. Ensure all food supplies and other products are purchased from approved suppliers and received, stored and rotated properly and safely. Assure proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk‑ins, coolers and storerooms. Supervise cleaning personnel. Ensure proper kitchen setup and daily cleaning and closing procedures are followed. Follow Health Department standards and codes. Assure that all staff is trained in basic sanitation practices. A Health Department score of 90 must be achieved. Attend and prepare for F & B Management meetings and attend BEO meetings. Complete assigned projects and assignments. Delegate and follow up when necessary. Qualifications Two years past kitchen experience necessary. One year kitchen management experience necessary. One year line cook experience necessary. Additional one year college or technical school cooking education certificate preferred. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Requirements Most work tasks are performed indoors; temperature moderate to high, somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times. Must be able to be upright on feet up to 8 hours at a time and work on the cooking line for up to 5 hours at a time. Must be able to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis. Must be able to lift up to 50 lbs on a regular and continuing basis. Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Must have excellent hearing ability; talking and hearing occur continuously in communicating with guests, supervisors and other employees. Noise level moderate at all times. Must have excellent vision, with near vision and depth perception demands occurring continuously. Must have finger dexterity to operate office equipment such as computers, printers, 10‑key adding machine, multi‑line touch‑tone phone, filing cabinets, FAX machines, restaurant point of sale, credit card machines and other office equipment as needed. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. #J-18808-Ljbffr