Description:

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Chef (Executive) in all aspects of cost control. The Sous Chef should be able to work any station in the kitchen, and assume command and managing all aspects in the kitchen in the absence of the Executive Chef. He/she should be have accurate knife skills, the ability to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The position requires a minimum of 5 years food preparation experience. Previous experience in a supervisory role and a culinary training degree is preferred, but not required.

Requirements:

Additional Info: