Skip to content

Sous Chef


University Plaza Hotel


The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. 


· Assist the Executive Chef in hiring, training, supervising and scheduling of associates.

· Prepare, cook and present food in accordance with productivity standards, cost controls, and forecast needs.

· Monitor team performance, product quality and production flow; foster continuous improvement where necessary.

· Assist in creating and implementing new menus.

· Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.

· Enforce safety procedures and cleanliness standards throughout the kitchen including walk-in and reach-in boxes.

· Special projects and assignments by the Executive Chef for continuous improvement.

· All other duties as assigned.

Skills and Qualifications

· While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear.

· The employee frequently is required to use hands to finger, handle, or feel objects.

· The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.


· 3 years of culinary experience, supervisory experience preferred

· Extensive knowledge of menu development, insight in marketing and cost and wage controls.

· Thorough knowledge of food products, standard recipes and proper preparations.

· Culinary Certification preferred

· ServSafe Certification required


Job Type : Full-Time
Education Level : ""
Experience Level : ""
Job Function : ""
Powered By GrowthZone
Scroll To Top