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Sous Chef
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- Overview:The Sous Chef is responsible for serving as the point contact between Park Foods production and Central productions.
- Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws.
- Qualifications:At Least 21 Years of AgeHigh School Diploma or GED6 - 10 Years Culinary ExperienceAbility to manage multiple facilities, foods and logistics distribution development.
- Knowledge of knives, major kitchen production equipment and bakery and pastry work.
- Basic computer skills, including Microsoft Outlook, Excel and Word. College or culinary training or extensive cooking and production experience.
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