POSITION DESCRIPTION

Position Title:          Sous Chef                        Reports To:          Executive Chef

Department:          Kitchen                            Date:                   September 2025

Responsible for preparing and providing high quality food standards with consistency throughout.

Supervision Received:

Supervision is received from the Executive Chef.

Essential Functions:

• 
  Operating Results in the restaurant, lounge and banquets. 
  


• Communicate, daily, with the Executive Chef for an update regarding planning, staffing, and internal procedures


• Complete daily food requisition and oversee specials utilizing any build up of overstock


• Participate in banquet/private dining functions from planning to preparation to dish up of function


• Maintains product inventory levels for kitchen


• Ensures quality and timeliness of employee meals


• Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events.


• Controls the performance of the staff under his supervision during his shift


• Ensures Staffing Results are achieved in kitchen and dishwashing department.  These results include but are not limited to the following:


• Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees


• Prepares weekly staffing schedule


• Maintains a schedule of cleaning projects for cooks and cleaning staff


• Ensures a safe working environment for kitchen staff


• Ensures Financial Results are achieved for both the restaurant and banquets.  These results include but are not limited to the following:


• Assists in maintaining budgeted labor and food costs


• Performs the coding and logging of all kitchen invoices


• Assists in maintaining budgeted labor and food costs


• Assists in creating menus for the various F&B outlets, recipes, presentation and costing of the menus

• Performs all necessary administrative functions for the business.  These functions include but are not limited to the following:


• Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation


• Prepares meat/fish/poultry to butcher


• Creates and delegates prep list


• Complies with all policies and procedures set forth by the Hotel’s  Employee Handbook


• Maintains a clean and safe work area


• Maintains and builds positive relationships within the property, community and industry to include:


• Keep in contact with banquet department to ensure quality and consistency


• Maintains good service times


• Maintains a professional relationship with all co-workers

Secondary Functions:

• Performs all other duties as assigned

Qualifications:

• Have three years of culinary experience


• Possession of, or ability to obtain, a valid Food Handler’s Card


• Ability to stand and/or walk for entire shift


• Ability to work with a minimum of supervision


• Ability to solve problems and deal courteously and tactfully with employees and the general public


• Detail oriented


• Ability to organize and prioritize to meet deadlines


• Ability to be a self starter


• Ability to work varied shifts


• Ability to maintain a professional appearance at all times and adhere to uniform standards


• Ability to work as part of a team


• Ability to communicate effectively


• Ability to read and follow both verbal and written instructions


• Ability to multi-task and work well under pressure

Working Conditions:

This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.

Walking:       40%

Standing:     40%

Sitting:          10%

Bending:      5%

Lifting:          5% / up to 50 lbs.

                     100%