Job Title

SUMMARY: The Sous Chef is responsible for assisting the Culinary Director n the day-to-day culinary operations. Functions include assistance with menu creation, food purchasing, staff management, and maintenance of quality standards. ESSENTIAL DUTIES AND RESPONSIBILITIES: Performs all levels of cooking including food preparation, ensuring the highest quality meals are curated for our guests Oversees breakfast, lunch, and dinner services to ensure food is timed correctly and kitchen is running effectively Assist and oversee the training and progression of new and current kitchen staff Oversees portion control, ensures all meals are cooked to temperature and all recipes are followed as instructed Inspect stations and equipment on a regular basis to ensure that areas are kept clean, sanitary and in operating order Executes banquet and wedding events ranging from 100-500+ attendees Assume the role as supervisor in Culinary Director absence Assist with staff scheduling, monitors employee productivity and meal breaks Guarantee food service sanitation standards are met including food being temped correctly and items are labeled accurately Assure kitchen personnel is trained in best cleanliness and sanitation practices Perform other related duties assigned. EDUCATION AND/OR EXPERIENCE: Minimum 4 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred Culinary graduate preferred High school or GED graduate LANGUAGE SKILLS: Ability to read, comprehend and provide instructions in English, both written and verbal Bi-lingual in Spanish preferred COMPUTER SKILLS: Proficient in Outlook and Internet applications CERTIFICATES & LICENSES: Food Handling Certification Must provide valid document(s) to work in the US