The Sous Chef will assist the Executive Chef in managing all back-of-house staff in an upscale/fine dining kitchen. This role involves ongoing training, development, and follow-up for staff, as well as achieving or exceeding budgeted labor and cost centers through proper planning and execution. The Sous Chef will also assist in overseeing weekly and monthly inventories, ordering food and supplies, and maintaining sanitation procedures and organization of the work area adhering to all OSHA regulations. A commitment to excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style is essential.
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Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree