Position: SOUS CHEF – INTERCONTINENTAL HOTEL NEW ORLEANS
About: Supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food stuffs.
Requirements: ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree; Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience; Must have Food Safety Certification
