The Sous Chef I assists with the overall success of the food program and oversees culinary functions. The role supports all phases of 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. The Sous Chef motivates, trains, develops, and directs back-of-house associates to prepare and cook food in a way that meets the expectations of customers, clients, and management.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed