The Sous Chef will assist in the planning, direction, coordination and execution of all operations within the culinary department. The Sous Chef is responsible for ensuring that all culinary operations are carried out professionally, to standards and at the highest level of service. The Sous Chef will achieve desired outcomes through assisting in the creation, development and maintenance of a competent, motivated and empowered culinary staff. The Sous Chef will effectively lead, train, coach, motivate, engage and provide feedback to the culinary staff on a daily basis. In the absence of an Executive Chef, the Sous Chef will fulfill this role. The Sous Chef will always maintain a hands-on approach to all culinary operations.
To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.