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Sous Chef
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- The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
- The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
- Oversees all aspects of the daily operation of the kitchen and food production areas.
- Knows how to compute daily food cost and monitors all phases of Loss Prevention in kitchen areas.
- Recognizes quality standards in fresh vegetables, fish, dairy, and meat products.
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