Sous Chef

Sous Chefs will be responsible for assisting the Executive Chef and assuming chef responsibilities in their absence, overseeing production and operations in the kitchen which includes the planning and directing of all food preparation, communicating with the Sales Department to facilitate effective and professional delivery of all meetings/banquet contracts, preparing work schedules in accordance with forecasts, staffing guidelines and labor productivity goals, and following and ensuring accuracy of all recipes and standard operating procedures to provide consistency and uniformity. Sous Chefs will also be responsible for preparing food as directed for banquet, dining room, and or in room dining, in accordance with established portion and quality control standards, preparing meals in accordance with established portion and quality control standards, knowing content in all training manuals and updating when necessary, assisting Chef in creation of specials and other specialty menus and assisting in the development of restaurant and banquet menus and recipes. Also will be responsible for monitoring material consumption and ordering required food and equipment on a daily basis to satisfy the daily production plan, managing food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance, supervising the Food Department Safety program to ensure compliance, executing and supervising food production and food safety, limiting access to kitch