Position: SOUS CHEF job
About: This position is in the culinary department of a hospitality establishment, focusing on leading the staff, managing food-related functions, and ensuring guest satisfaction and financial performance. The role involves supervising kitchen areas, guiding and developing staff, and maintaining food quality and standards.
Requirements: High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area, OR; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area.
