Description
The Sous Chef assists the Chef in managing kitchen operations, food quality, production, sanitation, menus, budgets, and customer service. The role supervises cooks and other food-preparation staff, leads shift teams, trains and develops employees, handles guest complaints, and assumes the Chef’s duties when absent. Candidates need a high school diploma or GED with four years of culinary, food and beverage, or related experience, or a two-year accredited degree in a relevant field with two years of experience.
