Sous Chef
Core
Accountable for overall success of daily kitchen operations, personally performing culinary tasks while leading staff and managing food functions.
Role type
Sous Chef (Management)
Builds
High-quality food products and consistent guest experiences
Domain
Hospitality / Food & Beverage
Required skills
Culinary expertise, kitchen operations management, staff supervision, budget management, food safety compliance, menu development, equipment operation, guest relations, team coaching, inventory control
Preferred skills
Leadership, problem-solving, communication, training and development
Technologies
Labor Management System, kitchen equipment
Responsibilities
Manage kitchen shift operations and ensure compliance with F&B policies; Estimate daily production needs and communicate to kitchen personnel; Supervise and coordinate activities of cooks and workers; Lead shifts while personally preparing food items; Handle guest problems and complaints; Train employees in safety procedures; Participate in employee performance appraisal process.
Seniority
Management level, hands-on IC