Job Purpose The purpose of the Sous Chef is to support the Executive Chef in the Food & Beverage operations. Supervisory Responsibilities Directly or indirectly supervises associates and/or supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities include but are not limited to: interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Major Responsibilities . Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service. Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing JHM Hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner. Understands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention if necessary and contacts the GM or Human Resources immediately. Maintains a favorable working relationship with all company associates to foster and promote a positive working environment. Experience/Education 2-5 years as an Assistant Sous Chef in a recognized resort or hotel, managing or supervising a staff of culinarians; Excellent communication skills. College Degree preferred; High school diploma or general education degree or equivalent combination of education and experience required. JHM Hotels is an Equal Employment Opportunity and E-Verify Employer. All applicants are subject to background and substance abuse screening prior to any offer of employment.