Sous Chef (Fine Dining Med)

POSITION SUMMARY
-The Sous Chef's primary responsibility is the management of an assigned galley and to ensure that the highest standards are achieved and maintained within budgetary limitations.
-He/she is seen as an inspirational role model by his/her co-workers and is a top professional in the field with a passion for the Culinary arts. This includes all practices, procedures, training and guest satisfaction levels.
-The incumbent reports directly to the Chef de Cuisine

Essential requirements:
EDUCATION
-BA/BS 2-3 year Culinary degree or foreign equivalency and/or 3 years of culinary management experience
-Certificate of completion from a recognized culinary institution
-Advanced Certification in Sanitation and Public Health

ATTRIBUTES
-Proactive, Team Player, Problem Solver
-Passionate about hospitality and customer service driven
-Must have a professional appearance and good hygiene
-Respect for all co-workers and guests
-Pride in your work by creating positive energy, excitement and fun
-Demonstrate positive behaviors; smiling, being polite and courteous
-Able to develop a camaraderie with team members Must be able to remain calm under pressure.