Sous Chef
Job Summary:
 Responsible for production of all food needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events.

Job Tasks and Responsibilities:
  • Manages food production, including menu planning and personnel supervision, for banquet functions.
  • Manages food production, including menu development, costing and execution, for holiday buffets, Sunday brunch and other special occasions.
  • Assures proper staffing levels and payroll controls.
  • Hires, trains, supervises, schedules and evaluates the work of kitchen staff.
  • Evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner.
  • When requested, assists with production of daily specials for restaurants.
  • Assists in the hiring, training and on-going supervision, including scheduling, of all employees involved with food production.
  • Establishes and maintains professional standards of conduct and appearance at all times.
  • Supervises and coordinates the activities of ware and pot washers, night cleaners and other non-cooking kitchen workers to ensure the smooth and efficient operation of the kitchen.
  • Performs all necessary supervisory functions for subordinates; develops performance standards; trains; directs on-going work.
  • Requisitions china, glassware, etc., for the operation to ensure sufficient supplies for efficient service.
  • Assists or relieves the senior sous chef whenever reduced banquet volume allows.
  • Serves on the banquet function committee to assist in the planning of food-related aspects of each special event.
  • Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
  • Attends departmental staff meetings.
  • Assures that food quality standards and pre-determined costs are attained on all banquet functions.
  • Responsible for consistent use of safe work practices by all banquet staff.
  • Conducts physical inspections of kitchen preparation and storage areas to assure that sanitation standards are consistently attained and that areas are organized with appropriate security precautions in place.
  • Understands and consistently follows proper sanitation practices including those for personal hygiene.
  • Sets up plating line for functions and assists with plating duties.
  • Assumes complete charge of the kitchen in the absence of the senior sous chef
  • Assists in food procurement, delivery, storage and issuing of food items.
  • Performs other special, ad hoc duties as requested by the executive chef and senior sous chef.
The employee is regularly required to:
  • Lift up to 30 pounds.
  • Bend, stoop, and carry.
  • Reach in all directions
  • Operate appliances and read gauges.
  • Stand for long periods of time.
  • Push, and pull objects such as pots, plates and food stuffs.


Licenses and Special Requirements:
Food Safety Certification

To apply please send your cover letter, resume and references to Estella Arguelles, Human Resources Manager, at