Position: SOUS CHEF – KITCHEN ADMIN – OVERNIGHT
About: Under the direction of the Executive Chef, plans and supervises daily operations of a restaurant kitchen in an effort to provide a positive guest experience. Responsibilities may include conducting operations in accordance with all regulations and departmental policies, scheduling employees, overseeing production levels, ensuring food preparation standards are met, maintaining a clean work environment, and promoting positive guest relations.
Requirements: Formal training and accreditation from an accredited culinary institute with 2 to 4 years of food production experience or equivalent combination of education and experience; ability to deliver exceptional service and create a welcoming atmosphere for guests; commitment to exceeding position responsibilities and organizational goals; professional appearance and demeanor
Benefits: health insurance, 401(k), employee discounts, flexible work schedule, professional growth opportunities
