Sous Chef
Description
Summary
Responsible for the day-to-day operation of the POM outlet kitchen. Operates the POM kitchen in a successful manner as directed by POM Chef.
Essential Duties And Responsibilities Include
Must have an active repertoire of dishes to advance the culinary experience of the POM outlet staff, and be effective in communicating this curriculum to staff through an ongoing training program.
Be familiar with traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food.
Have documented ability to successfully manage individuals and groups in accordance with all current local, state and federal regulations.
Be current with present health and safety regulations to include local and national certification including Serv-Safe or other nationally recognized certification
Be aware of contemporary nutritional and health requirements of customer base including dietary and safe food restrictions.
Have a working knowledge of computers to include spreadsheet and word processing applications.
Have a working knowledge of food and labor costs and how they are affected by the food production operation.
This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.
Supervisory Responsibilities
This position has supervisory responsibilities.
Requirements
Job Requirements
Advanced knife handling skills.
Advanced Computer knowledge.
Basic math skills.
Working understanding of food and labor costs.
Written and verbal understanding of English.
8 years of culinary work experience with 2 years at a supervisory level.
2 years culinary education certification required.
Hotel Resort experience preferred.
Must be at least 21 years of age or older.
High School Diploma or GED equivalent.
Must be able to lift and carry up to 50 lbs.
Work Environment
Work entails various conditions of noise levels, temperature, illumination, air quality, crowding, balance and handling of sharp and hot objects. Long hours with over time required at times. Work requires knowledge and use of chemicals and electrical equipment.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employees working in the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.
Share: Email
Tweet
Facebook
LinkedIn
Description
Summary
Responsible for the day-to-day operation of the POM outlet kitchen. Operates the POM kitchen in a successful manner as directed by POM Chef.
Essential Duties And Responsibilities Include
Must have an active repertoire of dishes to advance the culinary experience of the POM outlet staff, and be effective in communicating this curriculum to staff through an ongoing training program.
Be familiar with traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food.
Have documented ability to successfully manage individuals and groups in accordance with all current local, state and federal regulations.
Be current with present health and safety regulations to include local and national certification including Serv-Safe or other nationally recognized certification
Be aware of contemporary nutritional and health requirements of customer base including dietary and safe food restrictions.
Have a working knowledge of computers to include spreadsheet and word processing applications.
Have a working knowledge of food and labor costs and how they are affected by the food production operation.
This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.
Supervisory Responsibilities
This position has supervisory responsibilities.
Requirements
Job Requirements
Advanced knife handling skills.
Advanced Computer knowledge.
Basic math skills.
Working understanding of food and labor costs.
Written and verbal understanding of English.
8 years of culinary work experience with 2 years at a supervisory level.
2 years culinary education certification required.
Hotel Resort experience preferred.
Must be at least 21 years of age or older.
High School Diploma or GED equivalent.
Must be able to lift and carry up to 50 lbs.
Work Environment
Work entails various conditions of noise levels, temperature, illumination, air quality, crowding, balance and handling of sharp and hot objects. Long hours with over time required at times. Work requires knowledge and use of chemicals and electrical equipment.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employees working in the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.
Share: Email
Tweet
Job ID: 483429155
Originally Posted on: 6/30/2025
Want to find more Hospitality Service opportunities?
Check out the 246,340 verified Hospitality Service jobs on iHireHospitalityServices
Sign Up for Job Alerts
