BASIC FUNCTION: The Sous Chef is responsible for the day-to-day production of the kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. ESSENTIAL FUNCTIONS: Operate the kitchen in a profitable manner as outlined in the annual budget. Supervise and participate in the preparation and execution of the Banquet, CMP, and Garde Manger departments, as well as Bullwhackers as needed. Monitor production and quality levels of all food products. Train, develop and maintain employee skills and relations. Monitor executive steward responsibility. Oversee incoming food product to insure proper quality. Inspect all refrigeration and dry storage for proper handling and rotation. Observe cafeteria to insure proper quality at all times. MARGINAL FUNCTIONS: Develop and maintain ongoing education programs for sanitation and safety. Write description of the evening in the log book. ENVIRONMENT: Inside kitchen standing on hard vinyl floors. Busy noisy environment.