The Sous Chef is primarily responsible for ensuring food quality for all food service venues. The employee will supervise, mentor and instruct new hires and the kitchen staff on duty. They will have to communicate with all departments and have a close relationship with the Engineering Department as needed regarding smooth operation of kitchen equipment.

Job Requirements:

Complete all required brand specific training

Complete all required Vision University training

Complete all required health and safety training required for position

Adhere to all Vision Hospitality Group, Inc. and property specific brand standards

Perform any other duties as requested by management to aid in better operation of the hotel and service to the guests

Provide personalized, friendly service to each and every guest

Knowledge of fundamental principles and procedures of food preparation, short orders and banquet food service

Keep work station clean and organized

Is familiar with and adheres to standard recipes

Practice safe and sanitary work habits

Refers guest problems or complaints to supervisor according to Vision Hospitality Group, Inc. and brand guest problem resolution policy.

Assists in developing and implementing new recipes and menus.

Interfaces with the supervisor development.

Interfaces with Kitchen staff, regarding food quality, preparation, and presentation.

Ensures high and consistent quality of all menu items both in preparation and presentation: ensures that all recipes are followed exactly; checks the taste and texture of all dishes before meal service; ensures "model" plates of all menu items before each meal service.

Oversees the operations of designated kitchen outlet.

Instructs, oversee and participate in the cleaning of kitchen, buffet/action station and all back of the house areas and equipment maintaining a constant clean zone.

Maintains the highest possible rating from the Health Department on a regular basis.

Trains and conducts regular shift staff meetings reviewing food service standards and new additions to menus and policies.

Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.

Communicates with the Engineering department as needed regarding smooth operation of equipment.

Necessary Skills:

Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.

Must be responsible for safety and security of guests, fellow employees and hotel assets

Have knowledge of fire alarm system and evacuation procedures

Have dependable transportation available

Able to communicate effectively in writing, verbally, and in person

Able to work a flexible schedule. We are a 24/7 business which may require work availability of nights, weekends, and holidays

Is organized, honest, works well with others, and has an outgoing personality

Maintain a clean and attractive work area, uniform, and person

Able to work with people from diverse cultures and backgrounds

Physical Requirements:

Be able to bend, reach, kneel, push, and stretch and lift and/or carry up to 50 pounds

Can stand/walk on feet for 8 hours and work in a restrictive space/environment

Must have eyesight enabling vision both near and far

Must be comfortable using a step stool or ladder

Must be able to use/lift arms for up to 8 hours

Must be able to work in extreme conditions such as heat, cold and stress

Have finger dexterity for operating equipment

Must speak in a clear, understandable voice, hear at a basic level, and understand English

Must be able to write

EEOE