The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation.
- Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.
- Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.
- Culinary education and supervisory background desirable.
- Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
- Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.
- Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design)
CERTIFICATES, LICENSES, REGISTRATIONS
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