Sous Chef
Core
Supervise all phases of receiving, storing, preparing, producing, service, and sanitation for hotel restaurants, banquets, and the employee cafeteria to ensure high-quality products.
Role type
Senior Sous Chef
Builds
High-quality food products for hotel dining outlets
Domain
Hospitality / Culinary Arts
Required skills
Kitchen staff supervision and training, menu development, food and labor cost control, sanitation enforcement, scheduling, meat/poultry/seafood preparation, financial data analysis
Preferred skills
Ice carving, tallow and sugar work, Servsafe certification
Technologies
Kitchen cutlery, automatic slicers, Buffalo chopper, blenders, band saw, meat grinder, gas fired cooking equipment, steam kettles, electric griddles, deep fat fryers, ovens, tilt fryers, toaster, scales, can openers, Carter Hoffman equipment
Responsibilities
Supervise kitchen staff including training and scheduling, ensure food preparation meets company specifications, assess food and labor costs, enforce cleanliness standards, inspect kitchen areas, assist chefs, participate in menu change considerations, coach and mentor assistant chefs, conduct sanitation meetings, attend F&B and safety meetings, issue portion control foods, cut meat/poultry/seafood
Seniority
Senior, hands-on IC