Posted: Jul 22, 2021

Sous Chef

Application Deadline: Aug 31, 2021
Food & Hospitality

Postion Title: Sous Chef

Reports to: Executive Chef or Exec. Sous Chef

Position Purpose:

To train, oversee and coordinate all chef's staff in order to prepare, cook and present food according to hotel standard receipes.

Essential Functions:

  • Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
  • Ensures proper receiving, storage (ncluding temperature-setting) and rotation of food products so as to comply with Health Department regulations.
  • Adheres to control procedures for cost and quality.
  • Assists in menu planning activities.
  • Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. 

  • Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
  • Reports any equipment in need of repair to chef and engineering, for service.
  • Performs other duties as requested, such as V.I.P parties and staff meetings.

Specific Job Knowledge, Skill and Ability

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 our without reasonable accommodation. 

  • Thorough knowledge of hot and cold food preparation.
  • Good working knowledge of accepted sanitation standards and health codes.
  • Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
  • Basic mathematical skills necessary to understand receipes, measurements, requisition amounts and portion sizes.
  • Ability to read, write and understand the English language in order to complete requistions, read receipes and communicate with other employees and managers.
  • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
  • Ability to perform duties in confined spaces.
  • Ability to perform duties within extreme temperature ranges.


*Any combination of education, training or experience that provides the required knowledge, skills and abilities.

High School education preferred. Culinary or Apprenticehip program preferred.


3 years of culinary experience in a similar size operation with supervisory experience is preferred.

Licenses or Certificates

Ability to obtain any government required license or certificate.


All employees must maintain a neat, clean and well-groomed apperance. Uniforms will be provided.


* Free employee onsite parking during working hours

* Discounted lunch program

* Uniforms provided

Please email resumes to [email protected]


How To Apply:

Please email resumes to: [email protected]