Sous Chef - Winter 25-26

The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards. This position will require full coverage of the Chef’s responsibilities during their absence. This position reports to Chef de Cuisine.Job Posting Deadline Applications for this position will be accepted until October 1st, 2025.Essential Job Functions/Key Job ResponsibilitiesAssists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and Restaurant ManagerActs as a coach, teacher and trainer to culinary employeesActs as restaurant chef as needed, ensuring smooth and efficient kitchen operationSupervises employees to achieve assigned tasks according to kitchen standardsEnsure that all daily opening procedures and preparation lists are followed Maintain and promote proper food safety and handling protocol using training guidelinesCommunicates discrepancies from standard with the Executive Chef and Restaurant ManagerEnsures cleanliness guidelines for all kitchen production, walk-ins and storage areasExpedites preparation of essential items for service; execution of menu items during serviceOversee daily kitchen closing and cleaning procedures to include walk-ins and freezers Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking managementOther duties as assigned