Exciting opportunity to apply your creativity in the organization as a Sous Chef. The Sous Chef manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Works with Executive Chef and Executive Sous Chef in creating and maintaining standards for kitchen all operations. • Apply knowledge of food cost and controls. • Apply knowledge of labor cost and controls. • Determine kinds and amount of food necessary to prepare items listed on menus. • Complete requisitions for food products to be prepared. • Plans sequence and time of cooking operations to meet meal-serving hours. • Directs cooks performing tasks. • Manage portion size of food items to ensure consistency. • Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage. • Assists in cooking tasks and in preparing hot and cold foods for all areas in the culinary arena. • Manage and recommend discipline of subordinates. • Complete work schedules. • Maintain all sanitation standards. • Complete all paperwork relating to position. • Communicate with storeroom staff to know what food products, and equipment available. • Conduct daily food storeroom reviews. • Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen. • Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.