Sous Chef

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurant, bar/lounge and employee cafeteria) and all support areas(e.g., dish room and purchasing) as applicable. Setting and Maintaining Goals for Culinary Function and Activities. Ensuring Culinary Standards and Responsibilities are met. Ensuring Exceptional Customer Service. Managing and Conducting Human Resource Activities. Provides direction for all dayto- day operations. Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, email, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Willing to work weekends, Holidays and split shifts Only Qualified Candidates will be interviewed .