Position Purpose: The Sous Chef is responsible for assisting the Executive Chef / Corporate Chef and is second in command of all activities related to the kitchen outlet he/she is appointed. This includes collaboration in creating menus, managing kitchen staff, ordering and purchasing stock and plating design, ensuring the quality of the meals that are served in the restaurant, providing the optimal service possible while operating within predetermined budgetary limitations. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests.

Essential Duties and Functions/Responsibilities/Tasks:

• Maintain high level of positive and professional approach with coworkers and guests.
• Assure that all food meets the highest quality standards and service.
• Assist in the supervision and assure proper staffing level for the kitchen areas he/she is appointed.
• Assure and enforce best practices for safety and sanitation in the kitchen to local, State & Federal Health Departments.
• Develop and propose new items for menu following corporate guides and budgetary limitations.
• Assure and/or conduct ongoing training and professional development of kitchen staff.
• Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
• Ensure that plates issued to servers are garnished properly and are visually appetizing.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.

HP22

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum 3 years' experience in a first-class hotel/resort or restaurant.
• Current New Mexico Food Handler Certification required.
• Ability to work on your feet in humid kitchen environment for eight hours or more.
• Must be able to lift/push/reach for/carry 40+ pounds frequently.
• Must have excellent & effective verbal communication and ability to multitask.

PI213851354