The overall objective and purpose of the Sous Chef position are to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service, and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards, and goals established by the company.
CORE RESPONSIBILITIES
Primary areas of responsibility include, but are not limited to the following:
MINIMUM QUALIFICATIONS
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.
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