The Sous Chef will plan, prep, set up, and provide quality service in all areas of FOODproduction. Some areas of FOODproduction under the Sous Chef include menu item presentation and consistency and may create unique specials for catered hotel events.The SousChef will work directly with the Executive Chef to assist in hiring, ensure training and monitoring of front line culinary associates and rewarding associates on a daily basis. The Sous Chef is also responsible forimplementing and carrying out organizational policies, procedures, and applicable laws ensuringquality and presentation specifications set by theExecutive Chef. The Sous Chef will alsoassist the Executive Chef in addressing complaints and resolving problems.
A 2-Year Culinary Degree is required. A minimum of five years of experience in a culinary position required; hotel experience preferred and a la carte experience a plus. Ability to manage multiple priorities in a fast-paced environment.