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Sous Chef
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- Leads monthly restaurant culinary team meetings in the absence of Executive Sous Chef
- Ensures that each plate that leaves the M.A.C. 24/7 kitchen is prepared properly, is the correct portion, is plated properly, is the correct temperature, and the ticket is completed as ordered.
- Researches customer preferences and develops menu which incorporates local foods, multi-cultural influences, and flavors in a gourmet diner environment.
- Follows and enforces Department of Health and ECOSURE food safety and sanitation guidelines
- Assists with the development of the annual restaurant budget in conjunction with the Executive Sous Chef.
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