Summary from listing
The Sous Chef assists the Chef de Cuisine by directing and supervising Heart of the House cooks, preparing food for cook-to-order venues, supporting breakfast, lunch, and dinner cash operations, maintaining production records, training student and career staff, and enforcing safety, sanitation, and operational standards. The role also requires communicating staffing and operational changes, maintaining hygiene and professional appearance, and communicating with venues, cash operations, and management. A high school diploma or GED, at least six months of experience, and diversity, equity, and inclusion commitment are required; ServSafe certification and American Culinary Federation Sous Chef certification are preferred.
