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Full Time Sous Chef
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Full-time
- The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production.
- Responsibilities: Responsibilities: Plan and execute catering events in collaboration with catering operational supervisor; manage and control product inventory levels and quality, forecast product and labor needs for catering, ensure all private events are executed to company standards.
- Plan and execute daily commissary production in collaboration with area supervisor, manage and control product inventory levels and quality, forecast product and labor needs for commissary, ensuring all stands have the product they need to be successful for business volume.
- Proven ability to develop and lead a team, train and mentor kitchen staff, ensuring they possess the necessary skills and knowledge to excel in their roles.
- Ensure proper sanitation and food safety as defined by local and state health department laws, Diversey, and Internal Audits.
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