Sous Chef
NNGE•Flagstaff, AZ
About The Position
Under general supervision of the Restaurant Chef, Executive Chef, Assistant Director of Food and Beverage Operations, Director of Food & Beverage, and/or Travel Center Manager, performs one-on-one training of line cooks. Assists in menu writing, P&L, costing, scheduling, and all other related duties as assigned.
Requirements
- Experience as a line cook.
- Knowledge of P&L.
- Knowledge of costing.
- Knowledge of scheduling.
Responsibilities
- Performs one-on-one training of line cooks.
- Assists in menu writing.
- Assists with P&L.
- Assists with costing.
- Assists with scheduling.
- Performs all other related duties as assigned.
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What This Job Offers
Career Level
Mid Level
Education Level
No Education Listed
