Sous Chef

About This Role

This Sous Chef will support the culinary leadership team by overseeing the menu creation, planning, and production of food items for The Crossing outlet, ensuring brand standards are met and staff are managed effectively.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities
• Act as a liaison between all culinary and hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items adhering to CP brand standards
• Plan, coordinate and implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction
• Monitor food production, ordering, cost, and quality and consistency
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Requirements

• High school education, GED, or equivalent experience
• 2+ years of culinary leadership experience in high-volume hospitality
• Experience in a luxury & quality environment

Qualifications

• High school education, GED, or equivalent experience required. Bachelor’s degree or Culinary Arts Management preferred.
• Minimum 2 years of experience working in a culinary leadership position in a high-volume restaurant, hotel, conference center or resort.

Nice to Have

• Bachelor’s degree or Culinary Arts Management