Job Overview

The Sous Chef is responsible for managing kitchen services in compliance with policies, procedures, standards and regulations. Manage staff schedules to ensure adequate coverage while managing the department budget. Train and motivate associates to have positive and effective guest relations skills. Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes. Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.

• Possess knowledge of culinary arts, food & beverage service, hospitality, business and basic accounting principles and practices. 
• Possess organizational skills that result in accurate, timely and thorough work.
• Ability to effectively and efficiently manage daily operations and resolve operational problems.  
• Ability to appropriately interview, hire, schedule, motivate, train, monitor and address staff performance.

Requirements

• Education plus schooling in culinary arts, hotel and restaurant management or related major. 
• Three or more years of related experience. 
• Familiarity with hospitality industry practices preferred.  
• Must be able to work flexible days and shifts, including weekends and holidays.

EEO/VETS/DISABLED