Sous Chef
The ideal candidate must have culinary management experience in an upscale/fine-dining restaurant.
Compensation: $60,000.00 to $70,000.00/year plus quarterly bonus
Responsibilities of the Sous Chef
- Prepare a wide variety of food products from scratch
- Develop, plan, organize, and conduct formal training sessions for employees
- Plan, coordinate and supervise the work activity throughout the day
- Maintain inventory of foods and supplies for the area of assignment and maintain controls over these areas
Requirements
- A culinary degree from an accredited university is preferred but not required
- A passion and love for food and service must be evident
- Experience in high-volume casual-upscale dining restaurant
- Comprehensive knowledge of profit and loss