Kitchen
The Sous Chef is responsible for managing daily kitchen operations, ensuring high-quality food production, and maintaining sanitation standards. They also lead and develop kitchen staff while ensuring guest satisfaction and adherence to budgetary goals.
Requirements: Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Key skills: Culinary operations, Staff supervision, Food safety, Sanitation standards, Menu development, Budget management, Inventory management, Food presentation.
(Full time · 40 hrs/week · experience 2-5 yrs)
Apply directly with the employer via the application link.
