A Sous Chef will be responsible for the consistent, profitable, and quality production and daily operations of the kitchen. The Sous Chef will also oversee and maintain the cleanliness and sanitation of the operation.

Performs all duties of culinary and related kitchen area associates to train new associates and step in and assist during high demand times. Supervises daily shift operations and oversees production and preparation of culinary items. Opens and closes kitchen shifts and ensures completion of assigned duties. Maintains food handling and sanitation standards. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Assists with developing menus and promotions. Operates all department equipment as necessary and reports malfunctions. Purchases appropriate supplies and manages food and supply inventories according to budget. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Understands and implements safety standards.

Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary. Ensures all associates have proper supplies, equipment, and uniforms. Communicates areas in need of attention to staff and follows up to ensure follow-through. Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures. Participates as needed in the investigation of associate accidents. Understands and complies with loss prevention policies and procedures. Oversees all aspects of the stewarding team, including but not limited to collaborating with assigned recruiters to determine and implement hiring guidelines and standards for the Stewarding team. Ensures a clean and safe kitchen in all property outlets. Coordinates with the Banquet team to prepare, deliver, clean, store, and inventory Banquet china, glass, and silver. Maintains back dock cleanliness and organization. Ensures adequate supply of cleaning chemicals and requisitions as needed. Responsible for compliance with general safety and Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).

• Training new associates during high demand times.
• Opportunity to assist with menu and promotion development.
• Ensuring cleanliness and sanitation standards are met.
• Participation in safety procedure training and emergency procedures.

• Culinary Degree preferred.
• Understanding of restaurant and banquet department procedures.
• Knowledge of sanitation requirements and food handling safety standards.
• Effective decision-making skills.
• Strong customer and associate relation skills.
• Ability to manage labor productivity.
• Good communication skills (verbal, listening, writing).
• Strong organization skills.
• Effective conflict and change management skills.
• Good training and facilitation skills.
• Knowledge of purchasing and inventory controls.
• Understanding of governmental regulations and safety standards.
• Experience with financial management, including P&L statements and budgeting.