Position: Sous Chef – Last Refuge
About: Serving as the second-in-command in the kitchen, this position is responsible for overseeing the day-to-day operation of the kitchen. The Sous Chef must be able to maintain complete control of all aspects of the kitchen during their shift and be able to command the respect of his or her kitchen staff. The Sous Chef is responsible for following the Executive Chefs example for maintaining any and all areas of the restaurant and fulfilling all duties and responsibilities.
Requirements: Associate’s degree from a Culinary School with a major concentration in food preparation, management, or five years in a related position with experience and/or training; or equivalent combination of education and experience. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence/emails, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees. Strong communication and leadership skills. Ability to manage in a diverse environment with a focus on food quality and customer satisfaction.
Benefits: Dental insurance, Employee discount, Health insurance, Paid time off, Vision insurance
