Sous Chef-Banquets - (Cincinnati, OH)

The Bottom Line: Would you enjoy working in a team-oriented environment? Sous Chef: The Sous Chef is responsible for the supervision and management of all culinary employees in their assigned outlets. They assume responsibility for operations in the absence of the Room Chef. They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands. Role Responsibilities: * Supervising Food Production * Ordering and Inventory, Expense Management * Staff Management, scheduling, coaching and providing corrective feedback * Servicing the guest * Knowledge of Word and Ms excel * Knowledge of Stratton Warren/AS400 * Must be able to read and write English * Expertise to lift 50 pounds. * Expertise to push or pull 150 pounds. * Expertise to stand for long periods, bend, lift, and reach through shift. * Expertise to read and follow directions from set recipes.