Sous Chef

Overview:

This position will be responsible for supervision of food preparation for assigned area. Responsible for all food preparation of fresh and wholesome meals for a resort with high-volume guest capacity, ensure smooth operation, proper sanitation and sound management of a team of employees and reports to the Executive Outlet Chef of Food and Beverage.

Responsibilities:

Perform all duties toward the goal of providing excellent guest service in an efficient manner.

Follow all policies, procedures and service standards.

Interact with guests during breakfast, lunch and dinner meals periods while maintaining a smile and greet guests in a professional manner.

Supervise culinary staff in assigned area to include scheduling and training.

Ensure food quality through menu planning, plate presentation and quality checks.

Work with Executive Chef to establish special menus and menu requests.

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