TOURISTS? goal in all positions is to exceed expectations of our guests. The Sous Chef contributes to that experience by providing service that includes, but is not limited to, planning, executing, or coordinating food service for multiple venues within the Property. The Sous Chef interacts with the Food and Beverage team to ensure timely service and appropriate presentation. Other tasks may be assigned based on property needs. The Sous Chef must develop and maintain the company?s culture, values and reputation in the public eye, and with all staff, guests, vendors and partners. Essential Functions - Support the Head Chef organizing work schedules and assignments as well as provide mentorship to Line and Prep Cooks. - The ability to manage any and all services where food is being served and to keep service on schedule. - Ensure that all products delivered are received in correct unit count and condition and deliveries are performed in accordance with the restaurant?s receiving policies and procedures - Cook and prepare foods using standardized recipes, while maintaining kitchen guidelines, policies, and procedures. - Achieve company objectives in service, quality, facility sanitation and cleanliness through training of employees. - Engagement with hotel management to create a positive and productive working environment - When on-site at the Hotel, the Kitchen Manager is to be well mannered, well-spoken and in appropriate dress at all times - Ensure that all equipment is maintained in clean, safe working condition - Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures with Head Chef?s guidance and approval - Fully understand and enforce compliance with all federal, state, county, municipal and OSHA regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests - Assist with planning and execution of the various events at the hotel. - Communicate to management any issues or concerns with hourly staff that arise. - Be a team player with management from other departments to address issues and enhance a positive work environment. - Attend relevant meetings - Any and all other duties as assigned by management - Have working knowledge of and enforce the SOP?s of the hotel. Additional Essential Functions and Accountabilities - Have knowledge of seasonal and local ingredient availability and trends. - Have knowledge of and be able to perform essential roles within the Kitchen staff (pastry, sauces, grill station, etc.) - Properly account for tools, equipment and materials - On-going professional development and understanding of evolving needs of the industry. - Maintain food cost goals by accurate ordering, creative use of products to limit waste, and advising what products to use for family meals. - Assist the Chef with managing staff clock in/outs, attendance, and scheduling to hit labor goals. Education & Experience - High School diploma or general education degree (GED) or relevant trade school training - Three to Four years related experience in commercial kitchen setting - Have a current ServSafe Manager Certification. Competencies - Ability to utilize terminology of a commercial kitchen - Demonstrated abilities in portion control, knife skills, plating, execution of recipe - Demonstrated abilities in communication, problem solving, leadership - Ability to maintain confidentiality of all information - Ability to work independently and as part of a team - Ability to multi-task in a fast-paced meal service period - Must be able to speak, read, write and understand the primary language(s) of the workplace - Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals Compensation Competitive Hourly Rate Eligible for year end bonus if Departme t Goal