Position: Sous Chef job
About: This position is for a Full-time role in a kitchen setting reporting to the Executive Chef and supervising Lead Cook, Line Cook, Pantry-Prep Cook, and Dishwasher. The primary job purpose is to supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food. Key responsibilities include observing food preparation, giving instructions to cooking personnel, cooking and carving meats, assuming kitchen responsibilities in the absence of the Chef, and other assigned duties. Job skills required include using kitchen tools and equipment, reading recipes, precision in measurements and cuts, and using arithmetic for product quantities and costs.
Requirements: Education: ACF certification, Culinary Arts degree, apprenticeship and/or AOS Degree; Experience: 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; Licenses/Certifications: Must have Food Safety Certification.
Benefits: Competitive salary at $70,000 annually
