Description
The Sous Chef supervises all phases of receiving, storing, preparing, producing, service, and sanitation for hotel restaurants, banquets, and the employee cafeteria. The role manages kitchen quality, food and labor costs, employee relations, scheduling, training, sanitation, menu changes, and kitchen inspections while supporting the Executive Chef. Candidates need a culinary degree and at least four years of progressive experience in a hotel or related field, along with food-safety and kitchen equipment knowledge. The position offers an annual salary of $74,000 to $77,000 USD.
