This position directly contributes to our guest satisfaction as it is perceived in the dining experience. The Sous Chef maintains a visionary leadership role in the kitchen. This job description outlines the main functions and responsibilities of the Sous Chef.

Job Duties & Responsibilities: (Not limited to)

Arrive at work on scheduled time. Keep in mind that you may need to come in early or stay late depending on business needs.
Do not clock in early or stay after scheduled departure time unless given approval from management.
Must be in full uniform everyday which includes: Pants, Chef Coat, Hat, and Non-Slip Shoes
Primary responsibility of this position is to ensure that all food for banquets and the restaurant goes out on time
Must oversee the kitchen staff at all times. This includes training, delegating tasks and taking corrective measures to ensure efficiency.
Supervising kitchen staff includes ensuring prep sheets are being used and completed in full every day by team members
Must hold staff accountable and enforce all recipes are being followed properly
Responsible for cooking and plating food for banquets as well as helping on hot line for buffet and/or lunch and dinner
Effective communication with the Front of House including Food & Beverage Manager and Director concerning daily issues that need to be addressed
Responsible for ensuring all food that leaves the kitchen is of exceptional quality and presentation and garnished appropriately
Responsible for helping with food ordering , inventory, and helping to control food costs
Ensuring cleaning lists are completed by the end of shift. Kitchen needs to be completely clean and ready for the next day
Must oversee and monitor food safety at all times
Must oversee rotation of inventory on a first in, first out rotation
Follow your given schedule and communicate your availability to Chef in advance.

General Hotels Corporation

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