Upvote
Downvote
Sous Chef
Share Job
- Suggest Revision
- The Sous Chef - is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurants, Room Service, Banquets, Bars and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product.
- He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc.
- Plan and guide the successful day to day operation of the culinary team, and hold line cooks, stewards, and Sous Chefs accountable to achieving department goals.
- Recommend to the Chef de Cuisine and Food and Beverage Director all kitchen operating supplies and capital purchases required.
- Ensure specials are served to standard, plated properly, and evaluated for success/repeat use.
Active Job
Updated TodaySimilar Job
Relevance
Active