Description:

The Sous Chef is responsible for supervising food production, assisting the cooks when needed, as well as supporting the Chef (Executive) in all aspects of cost control. The Sous Chef should assume command and manage all aspects of the kitchen in the absence of the Executive Chef. He/she should have accurate knife skills, the ability to read and follow recipes and standards, train employees, and maintain health department, food quality, and company standards.

Requirements:

Additional Info: