Sous Chef

Position Objectives

The Sous Chef directly supports the Executive Chef by overseeing all culinary functions for the hotel. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Sous Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. banquets, room service, restaurants, bar/lounge, Perks Market, employee cafeteria) and all support areas (e.g. dish room, purchasing).

Qualifications

• Must be twenty-one (21) or older
• Minimum of 3-5 years of high-volume Sous Chef experience required
• Prior experience in hospitality and banquet catering management
• Demonstrated skills in leading a diverse team with varying degrees of experience
• Flexibility to work evenings, weekends and holidays
• Must maintain food handlers’ card

Education & Skills

• Required; Culinary Arts degree, equivalent experience and training will be considered
• Required ; knowledge and experience using advanced kitchen equipment
• Required ; mathematical skills that require the ability to add, subtract, multiply and divide
• Required ; effective oral and written communication skills in order to interact with all employee levels and guests within the hotel
• Required ; Ability to multi task, prioritize and handle conflicting demands
• Required ; Flexible with the ability to adapt to a rapidly changing priorities and situations
• Required ; Sold under pressure, professional and able to maintain composure in handing complaints and other feedback
• Required ; Ability to meet deadlines without compromise