Sous Chef

Lead culinary person responsible for supervising all culinary operations, training and leading kitchen personnel, and ensuring proper safety and sanitation in the kitchen.

Requirements

• Trains and leads kitchen personnel
• Supervises/coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Benefits

• Education Assistance
• Medical, Dental, and Vision Benefits
• 401(k) Retirement Plan
• Life Insurance
• Paid Time Off