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Sous Chef - CMH Food Service
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- Sous Chef- CMH Food Service
- Department: Food Service - CMH
- The Sous Chef will take direction from the Executive Chef to create, implement menus, and concepts.
- The job of Sous Chef involves significant responsibility, including managing the operations of the kitchen in assistance with the Executive Chef. A Sous Chef must be able to lead other kitchen workers, remain organized, professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef.
- CERTIFICATION & LICENSURE REQUIREMENTS Certified Food Protection Manager, CFPM (ANSI Approved) required within 4 months of hire OR IL Food Service Sanitation Manager within 4 months of hire AND FSSMC. Once expired must obtain CFPM ceritification (ANSI Approved) within 4 months of hire along with Allergen Certification Course (ANSI Approved) within 4 months of hire.
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