Sous Chef

Overview The Sous Chef will take direction from the Executive Chef to create, implement menus, and concepts. The job of Sous Chef involves significant responsibility, including managing the operations of the kitchen in assistance with the Executive Chef. A Sous Chef must be able to lead other kitchen workers, remain organized, professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef.
Qualifications Certifications: Certified Food Protection Manager (CFPM) within 3 months - Varies;
ANSI Accredited Food Handler Training within 30 days - Varies, Education: Associates Degree: Culinary Arts;
Certificate of Completion: Culinary Arts, Work Experience: Relevant
Responsibilities Quality Control
Supports Executive Chef by managing, planning, and directing food preparation with the kitchen staff to ensure food is prepared ...