The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department
Job Summary
The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department.
Responsibilities include training employees; planning, assigning and directing work; reviewing and evaluating performance; addressing complaints and resolving problems.
The work schedule is event driven and may require early morning, late night, and weekend shifts.
Matching Summary
The Sous Chef is responsible for assisting the Executive Chef as the second in command over the culinary department.
Skills & Requirements
Must-have
Banquet Event Orders production
Recipe preparation and execution
Food cost and budget management
Kitchen equipment maintenance
Staff training and support
Health Department codes adherence
Nice-to-have
Ambitious thinking and bold action
Inclusive workplace culture
Winning team mentality
Creative food presentations
Professional presentation and work ethic
Key Requirements
Minimum four years banquet facility experience
Associate Degree in Culinary Arts or equivalent experience