PRIMARY FUNCTION: AM Sous Chef DEPARTMENT: Culinary REPORTS TO: Executive Chef KEY RESPONSIBILITIES: Major areas of responsibility include, but are not limited to: Assist the Executive Chef, Executive Sous Chef, and Executive Pastry Chef with all planning, preparation, production and control for all food outlets and banquet facilities Hire, train, supervise, and schedule cooks and other personnel involved in preparing, cooking, and presenting food Ensure that Culinary staff are scheduled proper…