Sous Chef - Scotch 80 Prime

The Sous Chef reports to the Executive Chef and is responsible for the physical aspects of kitchen operation, supervision of kitchen personnel, and preparation of food. They must maintain operational control, monitor food cost and quality, and perform various clerical duties.

Requirements

• High school diploma or equivalent
• Minimum of three (3) years of experience in kitchen operation
• Demonstrated experience developing department goals and action plans
• Must be able to obtain a Health Card