Description
The Sous Chef supports the Executive Chef in leading daily culinary operations in a high-volume, fast-paced, multi-kitchen corporate dining environment. The role is hands-on and responsible for kitchen execution, food quality, production, employee supervision and development, ordering, inventory, food-cost control, safety, sanitation, and consistent execution of Bon Appétit standards. The position requires strong culinary skills, leadership, planning, problem-solving, teamwork, and the ability to work in an active kitchen environment; a culinary degree or equivalent professional experience, progressive kitchen-management experience, and ServSafe certification are preferred. The salary is $75,000–$85,000, and applications are accepted on an ongoing basis.
