This is a working chef position, physically preparing and executing dinner each day alongside the kitchen staff. The Sous Chef is responsible for planning, directing, and executing food preparation for adults, children, and staff under the Executive Chef and Chef de Cuisine’s specific requirements. Responsible for all the hot and cold food on the buffets and daily duties. Makes intelligent decisions about leftovers. This will involve a large degree of supervising and teaching as well as dealing with issues as they arise, and controlling waste.
Must maintain a clean and organized kitchen, including the line, dish area, prep areas, walk-ins, and dry storage, and weekly deep cleaning projects. Will observe, maintain, and monitor the buffet and its staff. Responsible for breaking down and closing the kitchen, completing the evening shut down checklist.Must have at least two years kitchen supervisory experience.