Sous Chef

What will you do:

Responsible for supervising the overall daily operations and production of all dining areas, maintaining food quality standards and sanitation regulations. Directs production staff and is empowered to make decisions in the absence of the Chef Manager.

What will you need:

High school diploma or GED

1 year of culinary training at an accredited school, or 4 years in an advance quality kitchen as rounds cook/chef tournant