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Sous - Chef - Event Center
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- Job Description: The Sous-chef holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends.
- 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 with the Executive Chef to determine labor and sales forecast for upcoming weeks
- Communicate any Commissary issues/suggestions to the BFRG Commissary Manager
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