JOB SUMMARY
The Sous Chef assists in managing the kitchen. The Sous Chef is responsible for training, supervising, and working
with all Cooks and culinary staff to prepare, cook, and present food in accordance to hotel standard recipes in order
to create consistent quality food products. The Sous Chef works closely with the Executive Chef/Executive Sous
Chef in maintaining control for cost and quality.

ESSENTIAL JOB FUNCTIONS
▪ Assigns, in detail, specific duties to all employees for efficient operation of the kitchen.
▪ Assists Executive Chef/Executive Sous Chef in maintaining the staff schedule to ensure proper coverage is maintained while keeping payroll costs in line. Maintains vacation schedule for adequate staffing.
▪ Responsible for maintaining the quality of food product.
▪ Ensures consistency in food delivery and standards.
▪ Informs Chef and Engineering of any equipment in need of repair and/or maintenance.
▪ Works in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensures that all goals are geared toward exceeding guest expectations.
▪ Reads and employs math skills for following recipes.
▪ Processes requisitions for supplies.
▪ Trains and supervises kitchen staff in the proper preparation of menu items.
▪ Ensures appropriate receiving, storage, and rotation of food products to comply with health department regulations.
▪ Supervises daily cleaning of walk-ins and reach-in boxes for safety and sanitation purposes.
▪ Assists in determining how food should be presented and creates decorative food displays.
▪ Ensures compliance with food handling and sanitation standards.
▪ Checks the quality of raw and cooked food products to ensure that standards are met.
▪ Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
▪ Provides coaching, counseling, and mentoring to culinary staff to develop them to their full potential.
▪ Trains Line Cooks on standards and food cost analysis ensuring a consistent product at all times, as directed.
▪ Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
▪ Displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations.
▪ Handles guest issues and complaints in a professional manner.
▪ Assists in positive outcomes from guest queries in a timely and efficient manner.
▪ Provides services that are above and beyond to ensure customer satisfaction and retention.
▪ Sets a positive example for guest relations.
▪ Completes all required Company training/compliance courses as assigned.
▪ Adheres to Company standards and maintains compliance with all policies and procedures.
▪ Performs other related duties as assigned.

EDUCATION
▪ Technical/Trade school certification or equivalent in related field.

EXPERIENCE
▪ A minimum three (3) years of experience in the commercial kitchen/food and beverage field required.
▪ A minimum six (6) months of supervisory experience in the commercial kitchen/food and beverage field required.

SUPERVISORY RESPONSIBILITIES
Provides immediate supervision to direct reports. Oversees and controls the work performance of others in a close
working relationship, often in the same room or close proximity. A portion of the time may be spent performing
individual tasks similar to those performed by direct reports. May participate in the interview, selection and training
processes as assigned. May be responsible for assigning work to direct reports, reviewing results in accordance to
policies and procedures, and providing recommendations to management.

LICENSES & CERTIFICATIONS
▪ Food Handler's Card - must be state/county-specific.

SKILLS & ABILITIES
This position requires the capability to understand and follow both oral and written directions, as well as, knowledge
and usage of correct business English and offices practices. Must be able to communicate effectively with others,
analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and
external customers.
▪ Efficient communication skills, both verbal and written.
▪ Thorough knowledge of food products, standard recipes, and proper preparation.
▪ Knowledge of most international and domestic dishes.
▪ Basic computer proficiency.
▪ Ability to interpret and create policies, procedures and manuals.
▪ Excellent customer service skills.
▪ Proficient in time management; the ability to organize and manage multiple priorities.
▪ Ability to take initiative and effectively adapt to changes.
▪ Recognizes an emergency situation and takes appropriate action.
▪ Able to establish and maintain a cooperative working relation.
▪ Able to use sound judgment; work independently, with minimal supervision.
▪ Strong analytical and problem-solving skills.
▪ Preforms well with frequent interruptions and/or distractions.
▪ Basic math skills.

TRAVEL REQUIREMENTS
▪ No travel required.

PHYSICAL DEMANDS
▪ Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Specifically, when the amount of climbing exceeds that needed for ordinary motion.
▪ Balancing: Maintaining body equilibrium to prevent falling and walking, standing or crouching on narrow, slippery, or erratically moving surfaces. Specifically, when the amount of balancing exceeds that needed for ordinary motion and maintenance of body equilibrium.
▪ Stooping: Bending body downward and forward by bending spine at the waist. Specifically, if it is to a considerable degree and requires full motion of the lower extremities and back muscles.
▪ Kneeling: Bending legs at knee to come to a rest on knee or knees.
▪ Crouching: Bending the body downward and forward by bending leg and spine.
▪ Crawling: Moving about on hands and knees or hands and feet.
▪ Reaching: Extending hand(s) and arm(s) in any direction.
▪ Standing: Particularly for sustained periods of time.
▪ Walking: Moving about on foot to accomplish tasks. Specifically, for long distances or moving from one work site to another often.
▪ Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward, or outward.
▪ Pulling: Using upper extremities to exert force in order to draw, haul, or tug objects in a sustained motion.
▪ Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. Specifically, if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
▪ Grasping: Applying pressure to an object with the fingers and palm.
▪ Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
▪ Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
▪ Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.
▪ Hands to Fingers: Picking, pinching, typing, or otherwise working, primarily with fingers rather than with the whole hand as in handling.
▪ Repetitive Motion: Substantial movements (motions) of the wrists, hands, and/or fingers.
▪ Close Vision: Clear vision at 20 inches or less. Required to perform an activity such as preparing and analyzing data, transcribing, viewing a computer terminal, extensive reading or visual inspections.
▪ Distance Vision: Clear vision at 20 feet or more. Required to perform an activity where the seeing job is arm's reach or beyond.
▪ Color Vision: Ability to identify and distinguish colors.
▪ Peripheral Vision: Ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point.
▪ Depth Perception: Ability to judge distances and spatial relationships (three-dimensional).
▪ Focus Ability: Ability to adjust the eye to bring an object into sharp focus.
▪ Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

WORK ENVIRONMENT
▪ Extreme Heat, Indoor: Exposure to temperatures typically above 100 degrees for periods of more than one
hour which are not weather related.
▪ Excessive Noise: Exposure to sufficient noise (caused by machines, music, voices, etc.) which warrants shouting in order to be heard above ambient noise level.
▪ General Hazards: Exposure to a variety of physically hazardous conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working with explosives, on scaffolding, and/or high places.
▪ Chemicals: Exposure to toxic or caustic chemicals (solid, liquid, or gas) which could affect the respiratory system or skin.

DISCLAIMER
This job description indicates, in general terms, the type and level of work performed as well as the typical
responsibilities of team members in this classification. The duties described are not to be interpreted as being allinclusive to any specific team member. Nothing in this job description changes the at-will employment relationship
existing between the Company and team members.
The Essential Job Functions, Physical Requirements, and Work Environment characteristics described are
representative of those that must be met to successfully perform the essential functions of this job. Management
reserves the rights to add, modify, change, or rescind the work assignments of different positions and to make
reasonable accommodations so that qualified team members can perform the essential functions of the job.