The Senior Sous Chef’s primary responsibility is management of the culinary team and coordination, production, presentation and financial profitability of food served for all culinary events consistent with Resort standards. This position works closely with the Banquet staff, F&B outlets staff and Catering & Conference Services.
Minimum Job Requirements:
These responsibilities must be able to be performed with or without reasonable accommodations. While performing the duties of this job the employee must be able to stand continuously to perform essential job functions throughout the entire shift. May require walking primarily on a level surface for the majority of each shift. Requires interacting with others, interpreting spoken messages, constant keyboarding, standing, hearing and talking. The employee will stand and walk daily, and frequent bending at the waist, twisting of the upper body, kneeling, being mobile on even surfaces, squeezing and crouching are also required. Requires frequent lifting and carrying of 1-50 pounds.
This position description is not intended to be and should not be construed as an all-inclusive list of responsibilities, skills or working conditions associated with this position. While this description is intended to accurately reflect the position's activities and requirements, management reserves the right to modify, add or remove duties as necessary.