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Sous Chef
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- Works with the Chefs in supervising food production for all food outlets, banquet events and other functions at the club.
- Serves as "second-in-command" of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
- Assumes complete charge of the kitchen in the absence of the Executive Chef.
- Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
- 2 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
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