The Sous Chef assists with the overall success of the food program and oversees culinary functions. The position supports 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 preparing and cooking food to meet the objectives of the operation 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