Chef, Sous
Core
Second-in-command kitchen manager assisting the Chef with menu planning, cost control, staff supervision, and food production to meet client objectives.
Role type
Senior culinary operations manager (Sous Chef)
Builds
Food service operations for hotels, resorts, national parks, and dining facilities
Domain
Hospitality / Food Service
Required skills
Menu planning, cost analysis, staff supervision, inventory control, food safety compliance, physical stamina, English communication
Preferred skills
Culinary or Associate's degree, Food Safety Certification
Technologies
Commercial kitchen machinery, appliances, tools
Responsibilities
Assist in planning and developing menus and forecasting portion specifications; Supervise, train, and schedule culinary staff; Control expenses and maintain inventory; Ensure safe facility environment and food quality standards; Participate in culinary work to ensure efficient food preparation.
Seniority
Senior, hands-on IC
