execute high quality dishes during fast-paced lunch, and dinner services. prepare and organize daily mise en place. including proteins, vegetables, sauces, stocks, and garnishes. Assist the Executive Chef in overseeing daily kitchen operations, including food and labor cost management. The Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Executive Chef. A critical function of the Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic, and cooperative work environment. Provide guidance and mentorship to maintain high standards of performance and foster a positive work atmosphere. Directly manage Cooks, Prep Cooks, ensuring efficient workflow, and compliance with company policies.

Tipo de puesto:

Tiempo completo, Medio tiempo

Sueldo:

$22.00 - $25.00 la hora

Beneficios:

Flexible schedule Lugar de trabajo: Empleo presencial