We are looking to add a driven and creative sous chef to our kitchen staff. In this role, you will work directly under our executive chef and will be responsible for our kitchen, including managing all other kitchen staff and ensuring all prepared food meets quality standards.
The Sous Chef leads the kitchen staff under direction of the Executive Chef to ensure quality standards of all food prepared. The sous chef determines par levels, orders, schedules, trains, evaluates, and supervises staff to all policies, regulations and quality standards.
The Sous Chef leads the food service staff to ensure the quality of all food prepared; therefore, must have strong leadership qualities to build teamwork, supervise staff and advanced knowledge of food sanitation/safety and food service operations. In addition, he or she must be able to work productively with other department heads, personnel, and dietary consultants.
The ideal candidate for this position has a degree in culinary arts or a related field and one to two years of progressive experience in a similar role. ServSafe instructor or certified dietary manager preferred. Fluent English speaking and writing skills, good time management skills, and professional dress, speech, and behavior are all required for this position.