The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the AM/PM culinary team, banquet team, stewarding team, and organizing walk-ins.

Other job responsibilities include:

·Support senior leadership by developing and assuming basic management responsibilities

·Assume the role of liaison between all departments within the culinary division and all other hotel departments

·Supervise the preparation and cooking of various food items

·Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating an...