Sous Chef / Sous Chef Tournant

Position is primarily an assistant to the Chef in all aspects and oversight of the entire galley operation in accordance with ISPL standards.

Also to assist with all administrative duties to include inventory control, ordering and replenishing of provisions and stores while meeting established company budget goals.

At times and in the Chef’s absence the Sous Chef may be required to assume full responsibility as Chef, including all duties that are included with the position.

All aspects of the galley operation must meet or exceed USPH/CDC standards and guidelines and prescribed company sanitation and safety standards.

As a “Working Chef”, the position is also responsible for assisting in all stations as necessary to ensure smooth and efficient operation of the galley.

The Sous Chef is expected to conduct themselves in a professional productive manner at all times, while working well with all crew to promote a ‘Team Environment’.

General Summary listed in all Galley Job Descriptions:

Required to be involved with general cleaning of the galley, provision loading, help and support any area of the galley as needed, required and specified by the chef and/or other hotel/galley management.