Sous Chef

This restaurant is seeking a Sous Chef to coordinate the activities of cooks and kitchen staff, ensuring efficient preparation and cooking of food items. Responsibilities include observing workers in food preparation, giving cooking instructions, cooking and carving meats, assuming kitchen responsibility in the absence of the Chef, prepping food products, and recognizing food conditions and cooking temperatures. Other duties will be assigned by the leader. Education and experience requirements include ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree, along with at least 2 years of kitchen supervisory experience and three years of kitchen operations experience, including specific lead cook and steward positions. The pay rate for this position is $65,000.