Sous Chef

Sous Chef responsible for organizing kitchen activities, leading the line, and overseeing culinary services. Develops and maintains menu concepts and standards, achieves budget goals, and maintains food safety.

Requirements

• Associate’s Degree in Culinary Arts or Hospitality Management
• 5 years of Restaurant Culinary experience
• 2 years experience with menu planning and development
• 2 years experience in culinary supervision
• Safe Food Certificate

Benefits

• Health insurance
• Paid time off
• 401(k) matching
• Retirement plan
• Dental insurance
• Vision insurance