Sous Chef

SOUS CHEF SUMMARYAssists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product. MAIN RESPONSIBILITIESOwnership mentality resulting in delivery of exceptional food and beverageProfessional image and demeanorCommitted to delivering the highest quality of food, product standards, sanitation and safetyExceptionally service-oriented RequirementsSOUS CHEF REQUIREMENTSMust have at least 5 years experience in a full service, high volume, scratch kitchenExperience cooking in and ideally leading an upscale casual concept restaurantFormal culinary training and education is a plusServsafe certified or Food Handler certification preferredMust be capable of lifting up to 50lbs and working on feet for at least 8 hoursAs a leader, displays at all times a professional and positive attitudeMaintains cleanliness and sanitation in an exemplary fashionMaintains a culture of constant and ongoing training and continuous improvement Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with itAbove all, a desire to be the best! Salary Description 55K to 60K

Created: 2025-02-27