Description
The Sous Chef manages the culinary department and kitchen operations, supervising food preparation, quality, safety, sanitation, production, and costs. The role leads and develops hourly kitchen employees, supports guest service and special events, and assumes full kitchen responsibility when the Executive Chef is absent. Candidates need kitchen operations knowledge, leadership and communication skills, training and customer-service experience, computer proficiency, culinary education or on-the-job training, and flexibility to work nights, weekends, and holidays; hotel experience is preferred.
