The Sous Chef is responsible for assisting the Executive Chef as the second in command of the culinary department
Job Summary
The Sous Chef is responsible for assisting the Executive Chef as the second in command of the culinary department.
Responsibilities include training employees; planning, assigning, and directing work; reviewing and evaluating performance; addressing complaints and resolving problems.
The event-driven work schedule may require early morning, late night, weekend shifts and holiday shifts.
Matching Summary
The Sous Chef is responsible for assisting the Executive Chef as the second in command of the culinary department.
Skills & Requirements
Must-have
Produce required products according to BEOs
Maintain food costs and budget goals
Oversee kitchen operations
Manage kitchen staff
Food preparation and presentation
Nice-to-have
Develop interesting and creative menus
Front of House Presence
Foster working relationships
Key Requirements
Minimum of 4 years in banquet facility
Minimum of 2-3 years management experience
Associate degree in culinary arts or equivalent experience