Sous Chef.

Exhibits culinary talents by personally performing tasks while assisting in
leading the staff and managing all food related functions. Works to
continually improve guest and employee satisfaction while maximizing the
financial performance in all areas of responsibility. Assists in supervising all
kitchen areas to ensure consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must
ensure sanitation and food standards are achieved. Areas of responsibility
comprise overseeing all food preparation areas (e.g., banquets, room service,
restaurant, bar/lounge and employee cafeteria) and all support areas(e.g., dish
room and purchasing) as applicable. Setting and Maintaining Goals for
Culinary Function and Activities. Ensuring Culinary Standards and
Responsibilities are met. Ensuring Exceptional Customer Service. Managing
and Conducting Human Resource Activities. Provides direction for all dayto-
day operations. Provides information to executive teams, managers and
supervisors, co-workers, and subordinates by telephone, in written form, email,
or in person. Analyzes information and evaluating results to choose the
best solution and solve problems.
Willing to work weekends, Holidays and split shifts
Only Qualified Candidates will be interviewed .