Sous Chef

At the Sunset Marquis you’re working at the crossroads of entertainment, luxury, and hospitality, where there’s never a dull moment!

Job Summary

Under the direction of the Executive Sous Chef and Executive Chef, the Sous Chef is responsible for coordinating and directing the activities and training of pantry, prep, and pastry staff, while focusing on maintaining high standards of food quality, sanitation, personal hygiene, and safety.

Essential Duties and Responsibilities include:

-Plans or participates in planning menus and utilization of food surplus, taking into account a probable number of guests, marketing conditions, the popularity of various dishes, and how the length of time item has been on the menu.

-Estimates food consumption, purchases or requisition food and kitchen supplies; works with vendors and Executive Chef on buying all items, while obtaining the best quality possible.

-Reviews all menus, analyzes recipes, makes sure all recipe books and files are up to date and determines food costs.

-Must be able to perform at any workstation when necessary.

Competencies include:

-Displays a high level of professional integrity and ethical conduct.

-Maintain calmness and composure under high levels of pressure.

-Adapt to frequent change, fast-paced environment, delays, or unexpected events.

-Demonstrates strong leadership, supervisory, organizational, and communication skills.

-Ability to be a clear thinker, analyze and resolve problems, while exercising good judgment.

-Is dependable and demonstrates an outstanding attendance record and is punctual.

Supervisory Responsibilities include:

-This position supervises the daily kitchen operations and staff in the absence of the Executive Sous Chef; carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

-Responsibilities include planning, assigning, and directing work; addressing complaints and resolving issues.