The Sous Chef is responsible for planning and directing food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. He or she supervises the kitchen staff in their daily activities and motivates them to strive for culinary excellence. In addition, the Sous Chef helps manage the inventory of supplies and maintains safe and sanitary conditions for quality food production and service.
The ideal candidate for this position has a high school diploma or high school equivalency diploma [ two years progressively responsible restaurant experience with management or supervisory responsibilities. Formal culinary training preferred. Fluent English speaking and written communication skills, good time management skills, and professional dress, speech, and behavior are all required for this position. [ [