Sous Chef  

Responsible for all food production including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Applicants qualified in the following with preferential disposition:

• Expertise in various cuisines
• Able to articulate and lead a team in targeting
  • Cost control / waste control
  • Cleanliness and food safety requirements
  • Standards encouraging consistency
  • Preventative maintenance policies and equipment upkeep
  • Personnel safety
• Experience working banquets and large events
• Ability to lead and manage a team of cooks and stewards
• Ability to interact with peer managers in other service departments

• Experience working in the culinary field, preferred if within hospitality but not required
• Received formal training in kitchen management via apprenticeship
• Experience in managing a kitchen brigade of at least 5 persons
• Experience in preparing and serving up to 150 persons in a buffet event setting and 100 persons in an a la carte event setting
• Literacy in computer programs typically used in kitchen management (POS systems, Excel, and accounting software)