Sous Chef

The Sous Chef oversees all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef.

Responsibilities:

• Supervise day-to-day functions of all Culinary employees, facilities, and costs
• Maintain state sanitation/health regulations and hotel requirements
• Ensure correct maintenance and use of equipment
• Meet with Executive Chef, Executive Sous Chef, and Chef de Cuisine to review assignments and business levels
• Complete opening shift duties, inspect cleanliness and working condition of tools and equipment
• Prepare menu items following recipes and yield guides
• Inform Chefs of foreseeable shortages
• Minimize waste and maintain controls to attain forecasted food cost
• Analyze quality levels of production and presentation
• Train and promote department Standards of Excellence

Qualifications:

• High School diploma or equivalent vocational training certificate
• Certification of culinary training or apprenticeship preferred
• Sanitation and Hygiene Certificate required
• 1-2 years of experience as Sous Chef in hotels with similar luxury style and standards
• ServSafe and Hygiene License
• Good working knowledge of English language
• Ability to communicate in Spanish is a plus

Benefits:

• Access to or eligibility for healthcare benefits
• 401(k) plan
• Short-term and long-term disability coverage
• Basic life insurance
• Bonus plans