Position: Kitchen Sous Chef
About: Supervise all culinary phases, including receiving, storing, preparation, production, guest service, and sanitation according to Company Standards. Provide outstanding service by maintaining high quality, product consistency, food and labor cost controls, and employee relations. Accomplish this by delegating the workload to the kitchen staff.
Requirements: Must have at least two years of management kitchen experience; Must have two years of formal culinary training; Ability to lift up to 25 lbs. consistently and 50 lbs. infrequently; Must be able to legally work in the USA.
Benefits: Affordable Health and Dental Insurance, On-site Medical Center, Competitive Compensation, Holiday Pay, Paid Vacation, Paid Personal Days
