Position: Sous Chef job
About: Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens, ensuring proper preparation, excellence of product, profit, and labor cost. Responsible for organizing and assisting in the service of ala carte, employee meals, and private dining rooms while maintaining consistent preparation based on overall standards. Also involved in training, supervising, and enhancing the team spirit of the kitchen staff, attending meetings, preparing work schedules, and ensuring cleanliness and sanitation of the kitchen area and equipment. Must interact professionally with Members/Guests and handle last-minute requests.
Requirements: 2-3 years as line cook; Prefer culinary training; Health Sanitation Card; Ability to communicate and follow instructions; Indoor environment, fast pace
Benefits: Employee development opportunities, Competitive pay, Health insurance, Paid time off, Training and advancement opportunities
