The Sous Chef is responsible for the efficient and effective running of the kitchen, pool restaurant kitchen and food production outlets. Responsibilities: Communicate with the Chef to learn daily work tasks and their coordination, ands complete daily prep list. Perform work assignments to meet proper quantities within a necessary time frame. Be knowledgeable of all stations in the restaurant. Be knowledgeable of plate presentations and preparations of all menu items. Communicate with all line cooks daily for proper pars and production requirements when needed in specific work stations. Other duties as assigned. Qualifications: 3 - 5 years experience in high volume Banquet operation. Previous culinary supervisory experience is strongly preferred. Advanced Knife skills required. Minimum 1 year banquet culinary experience, preferably in high volume upscale hotel banquet operation. Must be familiar with all cooking techniques. Must be familiar with batch and quantity cooking. Must have the ability to multi-task. Must possess strong organizational, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/ Hospitality industry control procedures. The ability to stand/walk for extended periods of time. Physical capacity to lift/carry/push/pull up to 50 pounds. FHC certified or Servesafe Sanitation certified required. Must be able to have flexibility with scheduling in accordance with fluctuating business levels, events and functions.