Hours: 35-40/week 

Mix of weekday and weekend shifts

3 Years+ Experience in the Industry

Current Food Handler's License

 

This position is a supportive role as "second in command" to the Executive Chef.  This position includes duties which are administrative, supervisory, and educational.  

 

Required:

-    Experience preparing, sauteeing, grilling, and frying

-    Proficient knife skills

-    Solid knowledge of food, preparation methods, proper food handling and storage

 

The Sous Chef would be expected to run the kitchen in the Chef's absense, following the Chef's directions, policies, and standards.
Knowledge must include the ability to execute the following duties:

-    Compose and place orders

-    Check in orders and ensure proper storage and organization of product

-    Create daily preparation sheets

-    Oversee staff and assist in training staff to advance their skills

-    Enforce Chef approved kitchen schedules

-    Maintain kitchen cleanliness and maintenance schedules