SOUS CHEF
1. Comply with Standards of Service and assists in assuring the same from all kitchen
employees.
2. Assists in manage a day-to-day operation of the kitchen, coordinate food production
schedules and ensure highest level of food quality, taste and presentation.
3. Participate in actual food preparation, produce food consistently high quality, taste and
presentation and expedite during peak meal periods as needed.
4. Control food cost by assisting in training kitchen staff on the proper methods of food
preparation and handling, by training kitchen, restaurant and steward employees on how
to handle leftover food items.
5. Ensures that all kitchen employees consistently adhere to uniform, grooming and
appearance standards.
6. In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the
kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate
trends, enact approved profit-oriented and cost saving ideas/activities.
7. Establish and require strict adherence to health department and hotel sanitation and food
handling guidelines
8. In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create
and ensure adherence to recipes and product specifications. Train kitchen staff on all new
menus.
9. The Sous Chef must maintain effective communication within the kitchen, be responsive
to staff suggestions and concerns and work to resolve problems
10. Maintain effective working relationship with food and beverage management, staff and
hotel departments.
11. Complete daily food orders based upon scheduled banquet events and projected levels of
business.
12. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and
promptly act to correct deficiencies found during inspection.
