At this high volume property, the Sous Chef is responsible to plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. He or she will assist in the daily production of all banquet food. The Sous Chef is responsible for payroll, schedules and overseeing staff member activities as well as ordering food and supplies.
To be considered, candidates must have In-depth skills and knowledge of all kitchen operations, ability to work all stations on the line as well as a Food handling and sanitation certificate. A minimum of 5 year experience is required in a similar position in the hospitality/Restaurant industry. Must have good computer skills.