sous-chef

The Sous Chef reports directly to the Chef while working closely with the Owner and Restaurant Manager. The Sous Chef is responsible for the overall operation of the kitchen.

The Sous Chef must be a creative leader who inspires the team to work productively and cooperatively in achieving greater business successes, while providing an unforgettable experience for each guest.

* The Sous Chef is responsible for organizing the kitchen on a daily basis as well as work on a short-and long-term planning goals. Specifically, the Sous Chef is responsible for: maintaining a high level of food quality, managing, training and inspiring staff, ordering products, collaborating with suppliers, working on menu development, controlling the food and kitchen labor costs, maintaining and organizing a clean, safe, and well-equipped kitchen.

Successful candidates should have minimum three years related experience, ability to work with team, excellent communication and leadership skills, and a culinary school diploma.

Job Type: Full-time

Pay: $22.00-$25.00 per hour



Experience:
* Cooking: 3 years (required)

Work Location: In person