Sous Chef
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 60k to 70k
- Quarterly bonus