Sous Chef

Serve as “second-in-command” of the kitchen: assist the Executive Chef in supervising all food production for all food dinning room outlets and any other functions at the hotel. Assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Because of the fluctuating demands of the bar/ restaurant operations, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.