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Saint - Sous Chef
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- The Sous Chef is responsible for assisting in the management of back-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve high food quality and profitable operations.
- Assist in the planning, preparation, and production of all food items according to recipe and presentation standards
- Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer
- Helping with the duties of other team members (e.g., line cook, prep cook, dishwasher, etc.)
- Excellent interpersonal, negotiation skills, and conflict resolution skills.
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