Seasonal Sous Chef​/Assistant

2025 April-October Seasonal Sous Chef/Assistant

Department:
Food and Beverage

Reports to:

Chef/Kitchen Manager

A hands‑on supervisory position that supports and assists the chef/kitchen manager by ensuring a profitable and efficient kitchen operation. Supervises staff and ensures quality. Assists with training and coordinates activities of workers in food preparation, kitchen line, banquet cooking, food and supplies ordering, storage and rotation.

• Must meet or exceed all Level 3 and 4 requirements.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good standard and interpersonal communication skills, both verbal and written.
• Exceptional organization, problem‑solving and supervisory skills.
• Knowledge of food and beverage menus, food preparation and presentation.
• Ability to act independently with minimal or no supervision.
• Must possess basic computational ability.
• Must possess computer skills including, but not limited to, Microsoft Word and Excel.
• Working knowledge of federal, state and local laws regarding employment and DOL, food safety, occupational safety and liquor liability.

• As a working sous chef, this is a hands‑on position. Work either on the restaurant kitchen line, prep line or banquet kitchen line leading by example. Work a schedule prescribed by the chef/manager. Work at least three nights per week and close two nights per week.
• Responsible for all product preparation, line cooking or banquet cooking to company recipe, presentation, and quality standards.
• To uphold and abide by the company’s employment and management policies.
• Serve as a role model throughout the restaurant and property in terms of attitude, behavior and appearance.
• Help with the interview and hire process for prospective kitchen personnel.
• Help with kitchen orientation and participate in training all new kitchen employees.
• Complete accurate budgeted kitchen work schedules in the prescribed time frame that ensure the proper staffing levels for cook’s line, dish station, prep areas and banquet kitchen.
• Assure proper labor cost by budgeting and controlling labor cost daily by monitoring and adjusting staff levels as needed.
• Actively support and work to inspire staff on shift‑to‑shift basis while coordinating their duties and productivity.
• Utilize proper on‑the‑spot and private, one‑on‑one coaching and counseling skills to develop supervisors and employees.
• Ensure all kitchen staff follows employee policies and procedures in behavior and attitude.
• Maintain a flow of information and utilize proper communication for all kitchen employees and managers.
• Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise. Discuss with the chef any staff or management problems that may occur and help solve them.
• Ensure a three‑strike discipline policy is followed as written with proper documentation.
• Do all necessary employee HR personnel forms timely and completely.
• Work daily to maintain a safe and accident‑free work environment.
• Work daily to maintain a healthy and harassment‑free work environment.
• Ensure par and prep sheets are followed and kept up to date for both restaurant menu production and banquet production.
• Ensure food invoices are coded properly and checked for price increases/decreases throughout the month.
• Handles food inventory process. Takes opening, monthly and end‑of‑season physical inventories properly, timely and accurately.
• Help with creating new features with proper recipes to accent the menu with corporate approval.
• Actively works to control food cost by adhering to proper recipe portioning and controlling food waste.
• Assists and participates in planning banquet or special event menus, preparing and apportioning foods and utilizing food surpluses and leftovers.
• Ensure all food supplies and other products are purchased from approved suppliers and received, stored and rotated properly and safely.
• Assure proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk‑ins, coolers and storerooms.…