The Sous Chef assists with the overall success of the food program and oversees culinary functions. Responsibilities span planning, ordering, inventory, and food preparation, while ensuring compliance with the client’s culture and guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation. The Sous Chef also motivates, trains, develops, and directs back-of-house associates who prepare and cook food, supporting operational objectives and the satisfaction of customers, clients, and management.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed