Sous Chef (Docent - Japanese Steak House)

The Sous Chef coordinates the work of the chef and all other kitchen employees to stay within budget and efficient, overseeing all aspects of the kitchen and providing leadership and management of kitchen staff.

Requirements

• 3+ years of experience in a leadership role including kitchen management
• Strong people management skills with the ability to instill a culture of accountability
• Strong multi-tasking, organizational and time-management skills
• Strong inventory and inventory management skills
• Food Handlers - Required