SOUS CHEF
Lead designated culinary team towards completion of daily work assignment, ensuring the highest level of guest satisfaction, crew support and financial/operational performance. Partner with Executive Chef to lead a multi-cultural team in a high volume, fast paced kitchen island environment. Responsible for designated venues as per the Executive Chef. Monitor and understand sanitation laws, policies and procedures. Ensure compliance with USPH standards and follow through with cooks and kitchen cleaners. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.