The Sous Chef is responsible for the successful operation of the facility’s Culinary Department. The role assists with supervising the preparation and cooking of food, developing daily menu items and their preparation and garnishment, and may supervise hourly associates. Working with the Executive Chef/Chef, the Sous Chef helps develop new menus and assists with ordering. The position also supports cost controls, catering events, and the rollout of culinary programs.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed