POSITION DESCRIPTION

Position Title: Sous Chef Reports To: Executive Chef
Department: Kitchen Date: September 2025

POSITION SUMMARY:

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

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

• 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