FT Production/Sous Chef

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Position Title: Production/Sous Chef/  Full Time

Department: Food & Beverage

Reports to: Executive Chef


Responsible for the supervision of all kitchen team members.  Must have the ability to ensure food quality, food costs and control waste and labor cost.


  • Responsible for supervision of all kitchen team members.
  • Ability to ensure food quality, food cost and control waste.
  • Responsible for developing, planning and executing menus.
  • Ability to accurately schedule team members to business levels. 
  • Knowledge of all aspects of kitchen operation including controls, training, cost analysis, sanitation, compliance and production planning.
  • Responsible for preparation of all food products according to standard recipes.
  • Ability to produce all products necessary for the day’s business in a timely and efficient manner.
  • Must have knowledge of a variety of cuisines..
  • Work prime time hours to include weekends, evenings and holidays to reflect the business needs of the Food and Beverage Department.


  • Ability to read, write and communicate in English.
  • Excellent problem solving skills.
  • Ability to type and operate personal computer with various software programs.
  • Minimum of two year culinary degree or culinary apprenticeship program
  • Ability to maintain confidentiality.
  • Ability to resolve problems/conflicts in a diplomatic and tactful and professional manner.
  • Serv-safe (Must obtain within 120 days of employment).
  • Must be able to maintain a professional demeanor and work effectively with all departments, vendors, internal and external customers.
  • Experience with high volume production  with an emphasis on banquet production.

Employment is contingent upon a background check and upon passing drug screening along with obtaining a ASRC license.