Sous Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES:1. Directs food preparation and collaborates with executive chef.2.Helps in the design of food and drink menu.3.Produces high quality plates, including both design and taste.4.Oversees and supervises kitchen staff.5.Assists with menu planning, inventory, and management of supplies.6.Ensures that food is top quality and that kitchen is in good condition.7.Keeps stations clean and complies with food safety standards.8.Offers suggestions and creative ideas that can improve upon the kitchen's performance.9.Prepares food properly.10.Schedules staff shifts.11.Trains new employees.12.Orders food supplies.13.Monitors and maintains kitchen equipment.14.Solves problems that arise and seizes control of issues in the kitchen.QUALIFICATIONS AND REQUIREMENTS:Job RequirementsEducation? Bachelor's/College Degree in Food & Beverage Services Management or Culinary Arts.? Minimum 3-5 years cooking experience in a fine dining or hotel environment and experience in a culinaryleadership role preferred? Safe Food Handling Certification.Relevant skills:? The ability to constantly perform well in a high-pressure and fast-paced environment.? Ability to bend, stand, and stoop for long periods, and work long hours in hot conditions? Ability to communicate clearly with managers, kitchen and dining room employees, and guests.