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Sous Chef
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- Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members
- Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling
- Supervises kitchen staff including training and counseling
- Develops kitchen staff members' skills; builds teamwork and morale
- At least two years of experience as Kitchen Manager or Sous Chef
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