Position: Junior Sous Chef
About: Promotes Culinary department goals by developing working relationships with all staff. Oversees preparation, line service, production, and cleanliness of kitchen and refrigerators. Provides feedback and demonstration of all food items and plating of these items as appropriate for each meal period. Responsible for food production sheets as dictated by active menus and the Executive Chef.
Requirements: Associate’s Degree required, or equivalent combination of education and related experience; Current Food Service Manager Certification preferred; NYC Food Protection License required; 2-4 years of relevant experience and 0-2 years of leadership/management experience required
