This role involves assisting the Executive Chef in the daily operations of the kitchen, coordinating food production, and ensuring quality meets all menu and plating specifications. The Sous Chef will train and work alongside culinary staff on hot and cold line stations, manage food cost, and maintain inventory controls. This position also requires ensuring adherence to health department codes, recommending discipline when necessary, and promoting outstanding customer relations.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED