The Sous Chef is responsible for the successful operation of the Culinary Department for a facility. The role assists with supervising, preparing, and cooking various food items; developing daily menu items and their preparation and garnishment; and may supervise hourly associates. The Sous Chef works with the Executive Chef/Chef to develop new menus and assist with ordering. This role also supports cost controls and expenditures, plans menus, produces and executes catering events, and rolls out new culinary programs with the Company marketing and culinary team.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed