The Sous Chef is responsible for overseeing the direction of the suite kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. This position is responsible for with the overall stewarding and kitchen operations, including food and labor cost controls. The Sous Chef is solely responsible for the effective management and operation of the stewarding team and culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Director of Food & Beverage or Executive Chef.
The Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
This is a key position for the effective and profitable operation of the business. The Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
Knowledge, Skills and Abilities:
Education and Experience:
SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER.