Sous Chef

Job Summary

The Sous Chef is responsible for overseeing all staff and activity in the kitchen to ensure efficiency, safety, and Food Quality.

$50,000/yr - $60,000/yr

• Provides management and support to all kitchen personnel on their shift.
• Ensures that all food served is prepared properly and meets set quality standards.
• Ensures that a sufficient amount of stock is on hand to accommodate business demands.
• Ensures that the entire kitchen meets hotel and state health standards for food preparation.
• Follows all applicable safety procedures specified for kitchen and food service areas.
• Is at all times appropriately groomed and wears the uniform provided.

• Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry.
• Work requires three years of restaurant/food service, including 3 years supervisory experience.
• Effective communication in English, both verbal and written form.
• Flexibility to work various shifts and weekends as needed.

• $50,000 to $60,000 Per Year
• Bi-Weekly Pay Dates
• Paid Time Off, 401(k), Medical, Dental, Vision, Life & Disability Insurance

• Mid-Senior level

• Full-time

• Management and Manufacturing
• Hospitality