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Job Title:   Sous Chef
Food and Beverage

Job Functions:
  • Possesses complete knowledge of all procedures related to the job.
  • Coordinates training of all team members in the proper performance of all job duties.
  • Ensures that all guests are treated in a prompt, professional and courteous manner.
  • Is responsible for the direct supervision of all kitchen team members during an assigned shift.
  • Ensures that all cooks perform their duties as required and in accordance with established company guidelines.
  • Is responsible for ensuring the highest standard of quality in all areas of food preparation.
  • Orders and prepares proper levels of food and ensures that all items are properly rotated.
  • Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.
  • Assigns duties to cooks as necessary.
  • Assists the Room Chef with the overall supervision and administration of the department, making personnel recommendations as requested.
  • Maintains a thorough knowledge of all kitchen inventory, and tracks supplies and food items to ensure appropriate quantity and quality of product.
  • Upholds standards by setting examples with appearance and work ethic.
  • Works to ensure a clean and sanitary kitchen at all times.
  • Handles any guest’s complaints or problems in a prompt and courteous manner.
  • Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
  • Ensures thorough communication between shifts.
  • Works with front of the house supervisors to ensure proper communication to our back line supervisors.
  • Communicates any problems or concerns to the Executive Chef and other departments as required.
  • Ensures that temperatures of all products and storage areas are checked as required.
  • Understands that this is a 24-hour responsibility and is accessible at all times.
  • Sets high standards by complying with all departmental rules, policies, and procedures.
  • Ensures that all Team Members are treated in a fair and consistent manner.
  • Performs any other duties as specified or assigned by the Executive chef, Director or any member of the Executive Management
  • All other duties as assigned

· Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
· Possesses ability to work under pressure.
· Prior experience is required as well as a proven track record demonstrating sound judgment.
· Must also possess a cooperative, helpful and friendly nature, and present a neat, clean, well-groomed appearance.
· Must have successfully completed and maintain certification in “Serv-Safe”(Food Sanitation Management) within 120 days of employment.
· Extensive knowledge of the preparation of all food items.
· Must attend and pass Care (Controlling Alcohol Risks Effectively).
· Must purchase and maintain tools necessary for the job.
· Must be able to use a computer to enter requisitions.
· Must be able to understand and communicate Material Data Safety Sheets to all team members.
· Ability to communicate with Team members and guests.
· Ability to be a TEAM player.
· Ability to successfully fulfill the pre-employment process.
· Ability to work flexible shifts and days of the week including holidays.
· Ability to obtain and maintain all necessary licensing.
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