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Sous Chef - Chophouse - Restaurant Group
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- Responsible for assisting executive chef with kitchen operations.
- Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals.
- Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management
- In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment
- Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times
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