Description
CCL Hospitality Group is hiring a Sous Chef I to assist with the overall success of a food program and oversee culinary functions. The role supports menu planning, ordering, inventory, food preparation, cost control, production sheets, and the training, development, and direction of back-of-house associates. Candidates need five years of related culinary experience, including one year at the management level, along with food safety, sanitation, cost-control, leadership, and Microsoft Office skills; ServSafe or Department of Health certification and an Associate’s degree in Culinary Arts are preferred. The position pays $55,000–$60,000 and offers medical, dental, vision, retirement, paid time off, and other benefits.
