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Sous Chef at Rustic Root
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- The Sous Chef is expected to develop the menu, oversee the culinary team, maintain costs, and manage operations in conjunction with the Executive Chef. The Sous Chef will work directly with the line cook, prep cooks and dish team.
- Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible
- Train all kitchen staff on new menu preparation, arrangement and plating of dishes
- Always be working to raise the Per Person Average (PPA)
- San Diego County Food Handlers Card (must be obtained within 30 days of employment).
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