Sous Chef

Job Description Responsible for the daily operations of the kitchen and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation. Taking on additional responsibilities in the Executive Chef's absence to ensure that kitchen staff has proper direction. Education/Skills Requirement Minimum of 2-3+ years' experience working in a similar volume-based business Culinary trained and professional who is passionate and curious to develop and grow as a Chef Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations High school diploma or equivalent trade school Commitment to quality service, and food and beverage knowledge. This private employer offers a Competitive Compensation, Benefits Package and Opportunity for Career Growth.

Benefits include:

Healthcare Insurance (Medical, Dental & Vision) 401(k) Plan

STD & LTD

Life Insurance Wellness Program Vacation/Paid Time Off Tuition Assistance Discounted Hotel Room Rates (Marriott)

Community Service Program Training & Development Source:

Hospitality Online