Under the guidance of Executive Chef David Daniels, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.

The Junior Sous Chef will be professional and second in command in our kitchen, following our Food & Drink Leadership specifications and guidelines. Organize materials to assist food handlers in the performance of their duties as needed to ensure Canopy by Hilton Boston Downtown standards for timely preparation/service of food cooked to order are met.

From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Levy Sector Position Title: Sous Chef, John B. Hynes Veteran Memorial Convention CenterWe Make Applying Easy.

We are looking for a passionate and experienced Sous Chef to inspire, lead and mentor our kitchen team. Display your love for the culinary arts through perfect service, unmatched product knowledge, and an unwavering commitment to the guest experience.

Posit Sous Chef, Assistant, Chef, Customer Service, Culinary, Operations, Hotel. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.

It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant.

Assists Head Chef in training and overseeing the day-to day work of volunteers/staff in food preparation and service activities. Human Service shelter or program experiences a plus.

Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the City of Boston health department regulations, including coverage, labeling, dating and placing items in proper containers for Kitchen and service.

You will be assisting the Chef de Cuisine in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance.

Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. CAMERON MITCHELL RESTAURANTS is seeking a SOUS CHEF to join our team.

Supervise all phases of food production and service related to catering functions and group sales, in order to ensure high quality standards and guest satisfaction. Sous Chef (Banquets & Restaurant.

At Bon Appetit Management Company we are committed to two things, great food and outstanding service! We are a restaurant company that operates in contract food service. Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility.

Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew.

You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. Position Title: Sous Chef. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.