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Sous Chef 


To plan, organize and supervise all aspects of food preparation. Ensures the maintenance of the hotel's standards for food quality, freshness and cleanliness.

  • Directs, manages and supports the operations of the culinary department, communicates daily and attends any pertinent meetings with food & beverage outlets, food & beverage administration or other departments and ensures the operational safety and cleanliness of all kitchen working areas and equipment

  • Assists and participates in the hiring process and decision making of the culinary Assists with the preparation and completion of the annual performance appraisals and may review with each colleague in a timely manner in the absence of the Executive Chef.

  • Establishes and maintains a professional, trained and motivated staff through effective implementation of performance and career-development programs and to ensure the highest level of professional competence and efficient continuity within those positions

  • Assists in the planning and development of new menu items and conducts research for special ethnic food promotions and theme parties, assists with reviews and revisions of existing menus as needed.

  • Monitors business forecast and ensures staffing requirements are met while maintaining payroll control and overall financial success of the department

  • Forecasts labor costs, analyzes cost and revenue reports to ensure the maximization of profits, orders food and general supplies, analyzes overall operations and the coordinates equipment acquisition and maintenance.

  • Researches, develops and recommends new approaches, policies and procedures to effect continual improvements in efficiency of the department and services performed.

Communicates with local produce distributors to ensure proper delivery and to take advantage of unusual or seasonal products.

Position Requirements
  • Education/Training Requirements:


  • High School Diploma or General Education Diploma required.
  • Culinary apprenticeship and/or hotel management degree preferred.
  • Experience/Skill Requirements:


  • Eight (8) to ten (10) years culinary experience strongly preferred.
Full-Time/Part-Time Full-Time  
Shift Various Shifts  
Position Sous Chef  
Number of Openings 1  
Exempt/Non-Exempt Exempt  
Req Number CUL-22-00018  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  

This position is currently accepting applications.

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