Sous Chef

A Sous Chef supervises kitchen operations, ensures food production workers perform duties as prescribed by company standards, and manages kitchen staff.

Requirements

• Extensive knowledge of restaurant's food offerings and beverage program
• Strong familiarity with food service regulations and proper food handling procedures
• Strong operational skills and impeccable standards of service
• Ability to provide verification of legal right to work in the United States
• Ability to communicate clearly and effectively with employees, dining room staff and guests

Benefits

• Paid time off
• Health benefits