The Sous Chef is responsible for the successful operation of the Culinary Department at a facility. The role assists with supervision, preparation, and cooking of food items; develops daily menu items and their preparation and garnishment; and may supervise hourly associates. The Sous Chef works with the Executive Chef/Chef to develop new menus and assist with ordering. The position also supports cost controls, catering events, and the rollout of culinary programs. It is an opportunity for an energetic, entrepreneurial culinary professional.
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Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree