Under the direction of the Executive Chef, the Sous Chef is responsible for effectively supporting all culinary operations, including oversight of food production, kitchen operations, sanitation standards, and stewarding functions
Job Summary
Under the direction of the Executive Chef, the Sous Chef is responsible for effectively supporting all culinary operations, including oversight of food production, kitchen operations, sanitation standards, and stewarding functions.
Participate in recipe and technique development to ensure high-quality food preparation and presentation, and ensure consistency in food quality by verifying recipes and methods are followed.
Competitive salary range of $70,000 - $75,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan.
Matching Summary
Under the direction of the Executive Chef, the Sous Chef is responsible for effectively supporting all culinary operations, including oversight of food production, kitchen operations, sanitation standards, and stewarding functions.
Salary
$70,000 - $75,000
Skills & Requirements
Must-have
High standards of sanitation and cleanliness
Food safety and sanitation training
Recipe and technique development
Kitchen equipment monitoring
Supervise kitchen closing procedures
Leadership and management skills
Nice-to-have
Exceptional customer and client service
Work collaboratively within a team
High attention to detail
Key Requirements
Culinary degree or certified apprenticeship
2-3 years management experience
High-end restaurant or food service experience
Experience managing in a union environment preferred