Job Details

Line Cook


Pronto! Staffing






Fort Worth, Texas, United States


Hospitality and Tourism






Job Description

The Sous Chef is responsible for assisting the F&B Director in coordinating, supervising and overseen all
aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality
products and service levels. The Sous Chef is also expected to assist in the training for all staff, meet corporate quality
standards, establish and enforce food specifications portion control, recipes and sanitation. Must maintain food and
labor costs while maximizing guest satisfaction.

Skills and Qualifications

Four-year College or Culinary school degree is preferred, and/or equivalent work experience.
Certification preferred: Culinary School or Certification
Previous Department managerial experience preferred.
Working financial knowledge and computer skills required
Alcohol awareness certification and/or food service permit as required by local or state government agency.

Food Service certification as required by local authorities and franchise agreements.
5 years experience in large banquet/restaurant food production.
Valid state driver’s license from applicable state and MVR in good standing.


Physical Demands:
Long hours sometimes required, including nights and weekends.
Heavy work-Exerting up to 75 pounds of force occasionally, and /or 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Ability to stand for entire shift.
Ability to withstand variation in temperatures, both hot and cold.

Required Competencies
Must be able to convey information and ideas clearly, both oral and written.
Must work well in stressful, high-pressure situations.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
Must be able to prioritize departmental functions to meet due dates and deadlines.
Must be able to work with and understand financial information and data, and basic arithmetic function.
Responsibilities may include any and all of the following:
Approach all encounters with guests and team members in a friendly, service-oriented manner.
Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which includes a clean, pressed uniform and correct nametag when working.

Shift Details

5am - 1pm