Sous Chef

The Banquets Sous Chef is responsible for assisting in the preparation of all food items, based on standardized recipes, for Banquets, Outlets, and Employee Cafeteria (as applicable), while maintaining the highest standards to produce an appealing and appetizing product. He / she is also responsible for assisting the Sous Chef and Food & Beverage Director in ensuring the cleanliness, sanitation, and safety in the kitchen, work, and storage areas while minimizing waste and maximizing cost / production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.

Must be computer proficient in company-approved spreadsheets and word processing.

Supervisory experience required.

Must have a valid driver's license for the applicable state.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high-pressure situations.

Must be effective in handling problems in the workplace, including anticipating, preventing,

identifying, and solving problems as necessary.

Must have the ability to assimilate complex information, data, etc., from disparate sources and

consider, adjust, or modify to meet the constraints of the particular need.

Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues

raised by coworkers and guests.

Must be able to work with and understand financial information and data, and basic arithmetic

functions.

_This company is an equal opportunity employer._

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