Assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Resolves operational issues. Performs quality checks on ingredients and prepared dishes. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. Working team member that may validate or coordinate the work of other ...s on a support team. Suggests improvements to process, is a knowledge resource for other team members. Has no authority for staff actions. Generally has a minimum of 2 years experience as an individual contributor. Thorough knowledge of the team processes.More Show Less
For this position, pay will be variable by location - See additional job details and benefits below. The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food. proper food safety and sanitation procedures, and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member ...
