The primary responsibility of the Sous Chef is to standardize, maintain, and continuously improve quality of culinary standards to guests’ satisfaction
Job Summary
The primary responsibility of the Sous Chef is to standardize, maintain, and continuously improve quality of culinary standards to guests’ satisfaction.
The role involves monitoring daily activities of line cooks, maintaining cleanliness and sanitation, and coordinating production for menus and special events.
The position requires mentoring team members, ensuring guest satisfaction, and complying with all departmental policies and health regulations.
Matching Summary
The primary responsibility of the Sous Chef is to standardize, maintain, and continuously improve quality of culinary standards to guests’ satisfaction.
Skills & Requirements
Must-have
Monitor line cooks and recipe integrity
Maintain kitchen cleanliness and sanitation
Coordinate kitchen production and prep work
Comply with health and safety regulations
Communicate effectively with team members
Work varied shifts including nights and weekends
Nice-to-have
Mentor and lead kitchen team members
Resolve guest complaints and ensure satisfaction
Familiarity with hotel services and local attractions
Ability to work under pressure and meet deadlines
Key Requirements
21 years of age
Proof of authorization to work in the United States
High School Diploma or equivalent
Associate degree or culinary course preferred
Food Handler Safety Training Card and ServSafe Certification
3 years managerial experience in high-volume kitchen
Experience with ARIBA ordering
Proficiency in Microsoft Excel, Word, and PowerPoint
Work Rights
Proof of authorization/eligibility to work in the United States