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

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