As a Sous Chef II, you assist with the overall success of the food program and oversee culinary functions. You assist with planning, ordering, inventory, and food preparation while adhering to the client’s culture and guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation. You also motivate, train, develop, and direct back-of-house associates who prepare and cook food, helping achieve operational objectives and satisfy customers, clients, and management.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed