16 Sous Chef

POSITION PURPOSE:

To train, oversee and coordinate all chefs’ staff in order to prepare, cook and present food according to hotel standard recipes.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS:

Average Percent of Time

60% Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.

15% Ensures proper receiving, storage (including temperature-setting) and rotation of food 

products so as to comply with Health Department regulations.

10% Adheres to control procedures for cost and quality and updates recipes.

5% Assists in menu planning activities and ordering

5% Assists in schedules culinary staff so that proper coverage is maintained while keeping payroll costs

SUPPORTIVE FUNCTIONS 

In addition to performance of the essential functions, this position may be required to perform a combination of the foll...