Sous Chef, Fine Dining

The ideal candidate will possess 5 years in a restaurant, or other comparable concepts and have at least 3 years in a leadership role.

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 through the day
• Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas
• Maximize the productivity of kitchen staff
• Set an example for staff

Requirements

• A culinary degree from an accredited university preferred
• Minimum of 5 years in a hotel, restaurant, or other comparable
• A passion and love for food and service must be evident
• Computer literacy
• Experience in high volume casual-upscale dining restaurant
• Comprehensive knowledge in profit and loss

Benefits

• Paid Holidays / Vacation
• Medical, dental and vision insurance
• Life Insurance
• Disability Insurance
• Accidental Death & Dismemberment Insurance
• Paid Sick Leave
• Profit sharing
• Severance Pay
• 401K

Compensation

• Base Salary 65k to 70k
• Quarterly bonus