Sous Chef

The Sous Chef will support all culinary operations, including production, operation, and sanitation aspects, under the direction of the Executive Chef and Executive Sous Chef. They will oversee the entire culinary operation, develop innovative menu offerings, and maintain a clean and sanitized kitchen.

Requirements

• Degree or certification from an accredited culinary arts institute
• Minimum three (3) years' experience in a high-volume full-service food operation
• Proven track record in improving kitchen efficiencies, quality, and relative costs
• Excellent leadership, financial analysis, team building, and communication skills/customer service
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment

Benefits

• Medical
• Dental
• Vision
• Life insurance
• Disability insurance
• Paid vacation
• 401k plan