Position: Sous Chef job
About: The Sous Chef manages the daily operation of assigned kitchen(s) and ensures kitchen profitability and quality standards. They provide direction to line employees, assist with food production, and maintain a clean and safe working environment. This role involves overseeing various kitchen areas such as the main kitchen, prep kitchen, banquets, butcher shop, and garde manger.
Requirements: Technical Culinary Diploma or two years of related experience and/or training, or equivalent combination of education and experience; Minimum 2 years cooking experience in a high-volume/highest quality operation; Social Banquet experience a plus; One year prior inventory/cost control experience; Well-rounded food background with extensive knowledge of all kitchen equipment
Benefits: Competitive salary, Health and dental insurance, Paid time off, Professional development opportunities, Employee meal discounts
