Job Purpose:

The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager

and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.

Responsibilities and Associated Duties:

Under the direction of the GM/Kitchen Management staff, the Sous Chef’s primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards.