The Sous Chef role is to ensure the highest quality of product within cost constraints by supervising and participating in the prepration of food.Other responsiblities include, but not limited to:--Adheres to the Hotels Standards of food quality, recipes, and preparation--Assists in overseeing all kitchen operational areas--Follows proper staffing guidelines--Supervises the proper set-up and readiness of each item on menus--Oversees the seasonings, portions, and apperance of food served--Stores ...
