Overview The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with Davidson's policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef. Qualifications Read, write and speak English. Ability to understand financial goals and accomplish them. Minimum 2 years Banquet Chef experience preferred. Minimum 5 years cooking experience. Food/Beverage Service Worker Permit, where applicable. Ability to communicate effectively with the public and other employees. Meet minimum age requirement of jurisdiction. Minimum 2 years kitchen management experience. College degree or certification in culinary field/hospitality field preferred. No employee will pose a direct threat to the safety/health of self or others. Benefits Inkeeping with the companys heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Salary RangeUSD $85,000.00 - USD $90,000.00 /Yr.