Sous Chef

The Sous Chef, Culinary is responsible for day-to-day culinary operations, including leading daily kitchen operations, delivering meals on time, and training staff. The role assists in menu input, food purchasing, quality standards, and cost control, while also participating in product menu development and maintaining a positive, professional kitchen environment.

Requirements

• Culinary degree or 3-5 years of relevant work experience
• 1-2 years of supervisory experience in a food service environment
• ServSafe certificate or ability to acquire within 90 days
• Ability to lift and/or carry objects weighing up to 50 lbs.