Sous Chef

Position Description

Position Title : Sous Chef Reports To : Executive Chef

Department : Kitchen Date : September 2025

Position Summary :

Responsible for preparing and providing high quality food standards with consistency throughout.

Supervision Received :

Supervision is received from the Executive Chef.

Essential Functions

• Operating Results in the restaurant, lounge and banquets.
• Communicate, daily, with the Executive Chef for an update regarding planning, staffing, and internal procedures
• Complete daily food requisition and oversee specials utilizing any build up of overstock
• Participate in banquet / private dining functions from planning to preparation to dish up of function
• Maintains product inventory levels for kitchen
• Ensures quality and timeliness of employee meals
• Ensures consistent product quality, recipes and dishes to restaurant, room service, lounge and private events.
• Controls the performance of the staff under his supervision during his shift
• Staffing Results are achieved in kitchen and dishwashing department. These results include but are not limited to the following :
• Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees
• Prepares weekly staffing schedule
• Maintains a schedule of cleaning projects for cooks and cleaning staff
• Ensures a safe working environment for kitchen staff
• Financial Results are achieved for both the restaurant and banquets. These results include but are not limited to the following :
• Assists in maintaining budgeted labor and food costs
• Performs the coding and logging of all kitchen invoices
• Assists in maintaining budgeted labor and food costs
• Assists in creating menus for the various F&B outlets, recipes, presentation and costing of the menus
• Performs all necessary administrative functions for the business. These functions include but are not limited to the following :
• Conduct daily walk-through of all walk in refrigerators, storage rooms and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Prepares meat / fish / poultry to butcher
• Creates and delegates prep list
• Complies with all policies and procedures set forth by the Hotel's Employee Handbook
• Maintains a clean and safe work area
• Maintains and builds positive relationships within the property, community and industry to include :
• Keep in contact with banquet department to ensure quality and consistency
• Maintains good service times
• Maintains a professional relationship with all co-workers

Secondary Functions :

Qualifications :

Working Conditions :

This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.

Walking : 40%

Standing : 40%

Sitting : 10%

Bending : 5%

Lifting : 5% / up to 50 lbs.

Total : 100%

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