Sous Chef - All Day Dining

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Provides services that are above and beyond for customer satisfaction and retention.

Achieves and exceeds goals including performance goals, budget goals, team goals, etc

Develops specific goals and plans to prioritize, organize, and accomplish your work.

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.