Sous Chef Jobs

About The Position

Requirements

• Associates’ or Culinary Degree and three years of experience in a high volume, culinary operation with two years of supervisory experience
• In lieu of a degree, four years of experience in a high volume, culinary experience including two years of supervisory experience
• Previous experience in Food and Beverage administration, planning, budgeting and cost analysis
• Excellent written and verbal communication skills
• Excellent sautéing broiling, grilling, frying, braising, roasting and baking skills
• Advanced knife skills
• Knowledge of safe and efficient operation of kitchen equipment
• Understanding of health and sanitation guidelines
• Must complete the Core Supervisor Training Course
• Must be able to stand, lift and bend for extended periods of time
• Must be able to work various shifts and flexible hours

Responsibilities

• Assists in menu planning and plate guides
• Helps maintain established fiscal guidelines
• Supervises food preparation, quality and cost of production in assigned area
• Assists in hiring, training, evaluating, counseling and scheduling of culinary staff
• Responsible for compliance with sanitation and health codes