SCOPE:

The Sous Chef plays a key leadership role within the culinary team, supporting the Food & Beverage Director in overseeing all aspects of food production. This position ensures consistently high standards of food quality, presentation, and service while maintaining profitable operations and guest satisfaction. The Sous Chef also helps train and develop team members, enforces food and sanitation standards, and manages food and labor costs effectively.

EDUCATION:

• Bachelor’s degree in Culinary Arts or related field preferred, or equivalent work experience.

EXPERIENCE:

• Minimum 5 years of culinary leadership experience in large-scale restaurant and banquet food production.
• Strong financial acumen and computer literacy required.
• Previous department management experience preferred.

PHYSICAL REQUIREMENTS

• Ability to work long and flexible hours, including nights, weekends, and holidays.
• Must be able to lift, carry, push, or pull up to 75 lbs occasionally and 50 lbs frequently.
• Ability to stand for extended periods and work in hot and cold environments.

COGNITIVE REQUIREMENTS

• Strong verbal and written communication skills.
• Ability to make sound decisions quickly under pressure.
• Strong problem-solving skills with the ability to anticipate, identify, and resolve issues.
• Ability to prioritize competing demands and meet deadlines.
• Comfort working with financial data, budgets, and cost control.
• Strong leadership and interpersonal skills with the ability to motivate and mentor staff.

• Lead daily culinary operations, ensuring exceptional food quality, consistency, and presentation.
• Develop and execute menus for restaurants, banquets, and catered events with attention to variety, cost control, and guest satisfaction.
• Supervise food preparation methods, portion control, garnishing, and plating.
• Maintain compliance with health, sanitation, and safety standards at all times.
• Assist with financial management including budgeting, forecasting, food costing, labor management, and inventory control.
• Hire, train, and develop kitchen staff, fostering a positive and high-performing team culture.
• Conduct ongoing training on safety, sanitation, and service standards.
• Collaborate with the Executive Chef, F&B Director, Sales, and Banquet teams to plan and execute special events.
• Ensure efficient scheduling and labor control to maximize productivity.
• Oversee ordering, receiving, and storage of food and equipment, maintaining proper inventory levels.
• Ensure proper use of FIFO method for inventory and compliance with requisition procedures.
• Maintain cleanliness and organization of kitchen and storage areas.
• Actively participate in property safety and loss-prevention programs.
• Review and approve payroll, prepare reports, and attend/lead meetings as required.
• Serve as Manager on Duty as scheduled.
• Perform other duties as assigned by leadership.