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Sous Chef - PF Chang's
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$55,000 - $65,000 a year
- A Sous Chef, under the supervision of the General Manager and Executive Chef, is responsible for all day-to-day BOH restaurant operations.
- This includes BOH hiring, manager/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, inventory, cost control, sanitation, safety, and responsibility for daily reporting, prep sheets, temp logs, and other documentation to be determined.
- Execute all MCA Operating Procedures and ensure that they are adhered to by all employees
- Ensure level of inventory per MCA/Brand standards and freshness, while adhering to budget
- Recommend menu development as appropriate for a restaurant concept
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