Responsibilities for Sous ChefManage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff. Ensure efficient, cost-effective operation and profitability of food production. Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. Assume the role as Executive Chef in his or her absence and assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. You will need to be able to monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met and assure kitchen personnel is trained in best cleanliness and sanitation practices.Qualifications for Sous ChefFun, energetic, and professional attitude. High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred. Minimum 2 years cooking experience in an upscale dining environment and experience in a culinary leadership role preferred. You must be able to communicate clearly with managers, kitchen and dining room employees, and guests.Safe Food Handling Certification, ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions. Must have experience calculating figures and amounts and performing mathematical functions to meet the business needsBenefits:All our employees enjoy a discounted gym membership, shift meals, discounted dining at our restaurants and discounted branded merchandise.Full time employees are eligible for 50% employer paid medical and dental plan.
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