The Sous Chef is responsible for assisting in the operation of the kitchen in general, ensuring synchrony in the kitchen and within the quality standards required by the Company; knows how to carry out the scope of work and have extensive technical knowledge in all areas of the kitchen; will report to the Executive Chef/Director of F&B.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

• Managing costs in the kitchen according to budget, controlling waste, optimizing dishes, promoting and suggesting dishes with bigger profit margins.
• Monitoring the preparation of great complexity dishes that require experience and knowledge for the combination and preparation of sauces, broths and seasonings.
• Knowledge and technique to make cuts in various types of meat and to cooking, saving, and grilling at the right points.
• Coordinate kitchen service and passing work orders.
• Coordinate the preparation of meals and control the quality, appearance, quantity, and decoration of the dishes.
• Supports the Purchasing department in tasks and suggestions when necessary.
• Checks expiry and labels daily.
• Fills in for the Executive Chef when necessary, carrying out surveys, passing the day’s work orders, observing quantity and quality of food.
• Assists Executive Chef in controlling food costs.
• Performs other job-related duties as assigned.
• Must be able to provide proof of COVID-19 vaccination. Must have completed 1 dose of single dose series or second dose of a 2-dose series and be able to present CDC Vaccination Record Card or Excelsior Pass.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• The ability to communicate clear directions to nearby local attractions, facilities, and services.
• Ability to learn and perform all essential job functions accurately and safely.
• Ability to perform duties within extreme temperature ranges.
• Ability to walk, stand, and continuously perform essential functions for an extended period of time.
• The ability to perform tasks requiring bending, stooping, kneeling, and walking.
• Auditory and visual abilities to observe and detect signs of emergency situations.
• Strong communication skills and the ability to handle potential tense interactions with clients.
• Must be proficient in Microsoft Office (Excel, Word, etc).
• Must have inventory experience.
• Must have management experience.

QUALIFICATION STANDARDS:

• Education: High school diploma required.
• Experience Required: At least 2+ years in kitchen/culinary setting. Management experience preferred. 
• ***No visa sponsorship. Applicants must have US work authorization to be considered.***