The primary responsibility of the Sous Chef is to standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction
Job Summary
The primary responsibility of the Sous Chef is to standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction.
The role involves monitoring daily activities of line cooks, maintaining cleanliness according to health regulations, and communicating regularly with leadership to improve operations.
The position requires mentoring team members, managing labor and cost controls, and ensuring positive guest relations at all times.
Matching Summary
The primary responsibility of the Sous Chef is to standardize, maintain, execute and continuously improve quality of culinary standards to guests’ satisfaction.
Skills & Requirements
Must-have
Monitor line cook activities
Maintain sanitation and cleanliness
Manage kitchen production and prep
Communicate with leadership
Ensure compliance with health regulations
Use kitchen equipment safely
Work varied shifts including nights
Nice-to-have
Mentor and teach team members
Resolve guest complaints
Familiar with local attractions
Strong interpersonal skills
Ability to work under pressure
Key Requirements
21 years of age
Proof of authorization to work in the US
High School Diploma or equivalent
Associate degree or culinary course preferred
Food Handler Safety Training Card
3 years manager experience in high-volume kitchen
Experience with ARIBA ordering
Proficiency in Microsoft Office
Ability to lift 50 pounds unassisted
Work Rights
Proof of authorization/eligibility to work in the United States