Title: Sous Chef

Department: Food & Beverage

FLSA Status: Exempt

Shifts: Varies

Scope of Position:

The Sous Chef is responsible for assisting the Executive Chef in coordinating, supervising and overseen all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. The Sous Chef is also expected to assist in the training for all staff, meet corporate quality standards, establish and enforce food specifications portion control, recipes and sanitation. Must maintain food and labor costs while maximizing guest satisfaction.

Position Qualifications and Requirements:

Education & Experience:

• Four-year College or Culinary school degree is preferred, and/or equivalent work experience.
• Certification preferred: Culinary School or Certification
• Previous Department mana...