Title: Sous Chef
Under the direction of the Executive Sous Chef, the Sous Chef will actively supervise, coach, counsel, direct, train and mentor Team Members in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer.
The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment within the kitchen area.
Education and Experience:
High School Diploma/GED or related food service job experience.
Minimum of three (3) years’ previous experience managing a full-service kitchen in a restaurant or hotel.
Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining.
Please send your resume to email@example.com to be matched.