What are the responsibilities and job description for the SOUS CHEF position at Villagio Hospitality Group LLC.?
Job Summary/Goal of the Sous Chef:
The Sous Chef shall be responsible for overseeing of all prepared foods, receiving of all goods and coordinates with the Executive Chef to ensure consistent, and the highest level of food quality and sanitation. This position effectively and proactively monitors the daily functions of his/her Department. This includes executing events while working and communicating closely with FOH staff to ensure a successful and effective event resulting in a positive guest experience. This position is responsible for the development of his employees and all aspects of the food execution process. The Sous Chef is responsible for bi-weekly inventory, food ordering and receiving.
CANDIDATE PROFILE
Education and Experience:
High school diploma or GED; experiences (2-4) years in the Culinary Arts Management or related professional field OR 2-year degree from an accredited university in Culinary Arts or related major; at least 1-2 years in the Culinary Arts or related professional area required.
Other Qualifications:
Full Time Management Position that requires full flexibility, including the ability to work weekends and holidays and a varied schedule. Must possess the following strengths; high energy, entrepreneurial spirit, motivational leader, effective communicator and team developer, innovative and creative while being detail oriented and organized and effective in providing exceptional guest experiences.