Sous Chef

A Sous Chef is responsible for overseeing and managing food preparation in a kitchen setting, ensuring high-quality food production, adherence to cost and quality control procedures, equipment maintenance, sanitation program, food prep lists, and budgetary objectives. This role also involves training associates, managing food concepts, ordering supplies, and ensuring compliance with health regulations. The job may include responsibilities related to hiring, training, and directing kitchen staff members. The setting for this position includes both casual and fine dining restaurants. Shift schedules may vary, including day shifts, night shifts, weekends, and holidays. Education preferred is a high school diploma or equivalent.