Sous Chef - Fine Dining

Support the Chef de Cuisine in coordinating daily kitchen operations, including purchasing, inventory, food preparation, and presentation. This role ensures compliance with company standards while maintaining quality, consistency, and professionalism across all culinary areas. Ideal candidates are detail-oriented, organized, and thrive in a fast-paced environment with a strong commitment to excellence.

*Fine Dining Experience Required*

ESSENTIAL FUNCTIONS:

(The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.)

• Relevant culinary qualification and previous supervisory experience required
• Experience in a four or five 5 Star property desired
• Excellent communication skills, both written and verbally
• Computer literate in Microsoft Word, Excel, Outlook
• Must be detail oriented and able to manage competing priorities in a fast paced environment; able to problem-solve with employees or guests in order to provide a memorable experience
• Extensive knowledge of restaurant theme and direction
• Ability to work all stations on the line
• Excellent communication skills, both written and verbal
• Food handling certification
• Knowledge of food cost controls
• If applicable, must be flexible to working days, early mornings, evenings, weekends, and holidays
• Report to work at the scheduled time, neatly groomed and in a clean uniform and

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Responsible for all day-to-day kitchen operations
• Ability to properly execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
• Accountable for guest satisfaction by ensuring Nemacolin’s food standards are met; address guest concerns in a timely and efficient manner and implement/uphold appropriate departmental standards of quality/timing.
• Assist Kitchen in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier, and butchery
• Willing to assist in other departments when necessary or dictated be business levels, attend meetings as required and adhering to Nemacolin Standard Operating Procedures
• Provide feedback to leaders based on sales and guest preferences.
• Conducting routine safety/sanitation inspections of the operation to Nemacolin F&B standards while meeting or exceeding local, state, and federal health and safety regulations
• Ensure proper labeling and dating as well as holding and rotating techniques for storage
• Responsible for production of consistent quality product
• Responsible for maintaining open and productive lines of interdepartmental communication
• Responsible for the continued innovation of cuisine to reflect industry trends and guests' palates
• Maintain cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Report all equipment problems and maintenance issues to supervisor
• Willing and timely execution of other duties as delegated by leadership
• Assist Kitchen in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier, and butchery
• Maintain cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership
• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Must have the ability to work for extended time periods in an environment with extreme heat and/or cold.
• If applicable, must have the ability to work for extended periods of time in an outdoor environment, including sun, heat, cold, wine, rain, and higher than normal noise levels.
• Ability to use sharp knives safely and proficiently.
• Ability to operate basic kitchen equipme