Sous Chef - Buffet

Reporting to the Executive Chef, the Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures. Core Job Responsibilities: Communicates effectively with management, chefs, and co-workers with regar…