Sous Chef

Station Cook Supervisor

Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.

Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.

Ensure the opening and closing procedures for Station Cooks I, II and III are completed.

Efficiently expedite food from front line during meal periods.

Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.

Participate in monthly food and beverage inventory.

Prior experience in kitchen leadership role

High work ethic and self-initiative

May be required to work varying schedules to include nights, weekends, and holidays

Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

Physical Requirements (In-Office Role) Ability to work in a standard office environment. Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day) Occasional standing and walking throughout the workday. Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment. Ability to communicate effectively verbally and in writing. Occasionally required to stand, walk, bend, reach, or carry items. Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies). Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles). Ability to hear and participate in conversations and meetings, use phone and/or headset Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.