The Sous Chef is responsible for delivering exceptional culinary experiences while following company policies, procedures, and standards. This role leads by example through motivation, support, and communication, and takes a hands-on approach to developing a learning-focused, nurturing environment for restaurant team members. Training focuses on proper cooking techniques, knife skills, time management, and accountability to support culinary, sales, and service success. The Sous Chef also follows and enforces applicable safety and sanitation programs under federal, state, and local laws, and manages kitchen expenses to ensure budgetary compliance as requested. Shifts are scheduled according to business needs.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed