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Sous Chef
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- The Sous Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate his/her team, and is an exemplary communicator.
- Ensure the staff understands expectations and is upholding all systems and processes daily and when the Executive Chef is not present
- Communicate any Commissary issues/suggestions to the BFRG Commissary Manager
- Big Fish Restaurant Group is a privately held, professionally managed multi-concept restaurant group that grew from the success of the original Big Fish Grill in Rehoboth Beach, Delaware.
- Since 1997 when brothers Eric and Norman Sugrue opened the original Big Fish Grill, BFRG has expanded north to Wilmington and across state lines to Maryland with a total of 20 locations.
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