Restaurant Sous Chef – T133G

Why people LOVE working for this company!

• Great benefits
• Opportunity to get in from the ground up and be part of the growth, not just manage

Position Overview & Responsibilities

• The primary responsibility of the Sous Chef is to provide the highest quality of service to the customer at all times.
• Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies.
• The Sous Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies.
• In addition, the Sous Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food, evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage.

Benefits

• Health / Dental / Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts : Hotels, Travel, Tickets

Position Requirements

• HSD / GED, Culinary degree preferred.
• Three to five years of culinary management experience.
• High end catering experience helpful.
• Strong leadership skills.
• Desire to work with an industry leader.
• College experience is preferred.
• Knowledge of current culinary trends.
14 days ago